Little Lemon Pots


Tangy little lemon custards can be baked ahead and served at room temperature, making them perfect for entertaining. You’ll need 2 to 3 lemons, depending on their size. Serve with the coconut macaroons, for crunch.


  • 6 large free-range eggs
  • 175 g caster sugar
  • 2 tsp grated lemon rind
  • 125 ml lemon juice
  • 150 ml single or whipping cream
  • icing sugar for dusting


Heat the oven to 160°C/Gas 3. Whisk the eggs and sugar in a bowl until well mixed. Stir in the lemon rind and juice, and lightly whisk in the cream.

Skim off and discard any froth, then strain the custard into six 100 ml ovenproof pots or Chinese ovenproof white tea cups.

Stand in a shallow baking tin, and fill the tin with hot water to come halfway up the sides of the pots. Bake for 20 to 25 minutes or until the custards have set, with just a tiny wobble on the surface. Remove from the baking tin.

Serve either warm or at room temperature, dusted with icing sugar.