- Preparation
- 10 min
- Cooking
- 5 min
- Chilling / resting
- At least 4 hr
- At service
- 2 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 300 ml double cream
- 85 g caster sugar
- 1 whole lemon
- 4 whole shortbread biscuits
Method
- Put cream and sugar in a saucepan with room to bubble. Bring to a gentle boil, stirring, then simmer for 3 minutes.
- Remove from heat and stir in 40ml lemon juice per four servings. Cool for 10 minutes, then divide between small glasses.
- Cover and refrigerate at least 4 hours until set. Serve with shortbread.
Make ahead
Make the day before. Lemon yield varies; use extra lemon if needed to reach the measured juice quantity.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.