- Zest and juice the lemons into a saucepan, followed by the sugar. Place over a low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Whisk the cream into this saucepan and cook for three minutes.
- Next divide the mixture between four small glasses or ramekins. Allow to cool, then chill in the fridge for 1 hour until set. Bring out of the fridge at least 30 minutes before serving.
