A small, smooth lemon cream dessert that sets with citrus juice, without egg or gelatin.
0.25 cupDouble Cream
22 gSugar
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2 tspLemon Juice
Put the cream and sugar in a small saucepan with room for bubbling. Warm gently, stirring until the sugar dissolves.
Bring to a gentle bubbling simmer and cook for 2 minutes, stirring and adjusting the heat to prevent boiling over. Remove from the heat.
Stir in the lemon juice thoroughly. Leave for 10 minutes, then pour into one 120 ml dessert cup. Let cool until no longer warm.
Cover and refrigerate for at least 3 hours, until softly set. Serve chilled; keep refrigerated and eat within 24 hours.