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Jill Dupleix

Little Lemon Pots

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Simple Food
Simple Food

By Jill Dupleix

Published 2002

  • About

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.

Ingredients

  • 6 large free-range eggs
  • 175 g caster sugar
  • 2 tsp

Method

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.

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