This is one of the simplest and most delicious desserts. It will last a week in the fridge due to the high acidity.
- 500 ml pure cream
- 2 medium Lemons, zest and juice (90mls)
- 150g sugar
- Phillippa's Traditional Shortbread Round
Wash lemons and peel zest off in 1 or 2 pieces. Juice lemons and measure 90mls.
Bring cream to the boil with sugar and lemon zest and stir occasionally. Simmer for 4 mins. Remove from heat, add lemon juice and allow to cool for about 20 minutes.
Strain zest out and pour into small cups or glasses - demi tasse cups are perfect.
Serve with wedges of shortbread rounds.