Desserts
Lemon Pots
Ingredients
- 6 large eggs
- 175 gr. (6 oz.) caster sugar
- 2 tsp. grated lemon rind
- 125 ml. (4½ fl. oz.) lemon juice
- 150 ml. (5 fl. oz.) double or single cream
- Icing sugar for serving
- Preheat oven to 150ºC (conventional oven) 140ºC fan oven
- These lemon pots can be baked in advance and are ideal for a dinner party.
Method
1
Whisk the eggs and sugar together in a bowl until well mixed. Stir in the lemon rind and juice, and lightly whisk in the cream.
2
Skim off any froth and strain the custard into a jug.
3
Stand the pots in a shallow baking tin and pour the custard into 6 x 100 ml. (3½ fl. oz.) ovenproof pots/ramekin dishes.
4
Fill the baking tin with hot water to come roughly halfway up the sides of the pots. Bake for 15 to 20 minutes, until the custards have set, with just a tiny wobble on the surface.
5
Remove the pots from the baking tin.
6
Serve warm or at room temperature, in the pots, dusted with a little icing sugar and one or two mini meringues.