Lemon Cream (8)

A delicious dessert from Rachel Roddy’s ” Two Kitchens”. It can be served warm, at room temperature or cool. It is best when made a day or two ahead before baking.

Lemon Cream (8)
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Lemon Cream (8)
Print Recipe
  1. Grate the zest from the lemons into a bowl , then squeeze them and add their juice to the bowl. Add the sugar and the eggs and whisk until everything is nicely incorporated. Stir in the cream or mascarpone.
  2. Cover with cling film and leave in the fridge until you need it- ideally for 2 days.
  3. When you are ready to bake preheat the oven to 150 C, 130 Fan , Gas mark 2 and boil the kettle. Put eight small ramekins or ovenproof pots into a roasting tin. Divide the lemon mixture evenly between them.
  4. Pour hot, but not boiling, water into the roasting tin until it comes halfway up the side of the pots. Bake for 25 minutes until they are just set but still have a bit of a wobble. They will set more as they cool.
  5. Allow to cool for about 15 minutes before serving warm , or leave for a few hours. Id you are making them a day in advance put them in the fridge but take them out a good thirty minutes before serving so they are cool rather than chilled.
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