- 400ml double cream
- 2 large lemons
- 115g caster sugar
- Shortbread (optional)
- Pour the cream into a saucepan with the caster sugar. Bring to the boil on a medium heat, stirring continuously until the sugar is fully dissolved.
- Squeeze the juice of the lemons into the saucepan through your fingers, catching any pips. Whisk well for 30 seconds and pass through a sieve into a heatproof pouring jug.
- Evenly distribute the liquid into 4 moulds and leave to set in the fridge for 3 hours before serving.
34g carbs | 48g fat | 2g protein