Little Lemon Pots
Serves 6
Preparation time - 15 minutes
Cooking time - 25 minutes
Difficulty - easy!
...and great thing about this is that you can prepare them 24 hours in advance!
Ingredients
6 large free-range eggs
175g Caster sugar
2 teaspoons grated lemon rind
125ml lemon juice
150ml single cream
Icing sugar for dusting
Strawberries and mint for serving
Method
1. Preheat the oven 160°C.
2. Whisk eggs and sugar in a bowl until well mixed.
3. Stir in the lemon rind and juice, and lightly whisk in the cream.
4. Skim off and discard any froth.
5. Strain the custard into six 100ml ovenproof pots.
6. Place in a shallow baking tin, and fill the tin with hot water to come halfway up the sides of the pots.
7. Bake for 20 to 25 minutes or until the custards have set (with just a tiny wobble on the surface.)
8. Remove from baking tin.
9. Serve warm, at room temperature or cold, topped with half a strawberry each, a sprig of mint, and dusted with icing sugar!
