Lemon Cream

I made this by accident when I had some mixture left over from a tarte au citron which I poured into ramekins and baked (in a bain-marie) along with the tart. I loved the lemon cream, and it’s easier than pastry and less commonplace than tarte au citron.

It really does make a difference to the intense, satiny lemoniness if you leave it to steep in the fridge for 2 or 3 days before baking it. You could always use Seville oranges, too, in place of the lemons.