Lemon Crémets

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

We use the traditional French heart-shaped china moulds, which are pierced to let the whey drain off, for these lemon creams, but less elegant though they may be, 150 ml/¼ pint yoghurt or cream pots, pierced with a sharp knife or a hot skewer, do the job just as well.

The crémets are ligh