Ingredients and Method
- 500ml Double cream
- 150g Caster sugar
- Juice of 3 lemons
- Place the cream and caster sugar into a saucepan and then bring to a boil, stir occasionally in order to dissolve the sugar. Now lower the heat and leave to bubble for approximately 3 minutes, stirring from time to time.
- Reduce the heat to stop the mixture boiling over, then let it simmer for a further 3 minutes, stirring regularly until the cream starts to thicken.
- Remove from the heat and stir in the lemon juice.
- Leave the cream to cool slightly then pour into 6 Mason Cash ramekin dishes filling two-thirds full. Leave to cool then chill in the refrigerator until set (about 2 hours).