Lemon Syllabub

• 2 large lemons
• 300 ml/½ pint double cream
• about 2</

Finely grate the rind of one of the lemons, and pare the peel of the other into very thin pieces. Make sure there is no pith on the peel as this can be bitter. Squeeze the juice from both the lemons.

Whip the cream until it is stiff enough to hold its shape and then slowly beat in the lemon juice, the grated rind and the icing sugar. Taste and add more icing sugar if necessary. Beat in