Petits Pots au Citron

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

These colourful little lemon berry pots are the ideal dessert for summer, combining fresh seasonal berries with tangy lemon cream. Lovely with finger biscuits and crème fraîche.


  • 400 g blueberries or other soft fruit in season
  • zest and juice of 3 unwaxed lemons
  • 150 g unrefined caster sugar
  • 4 eggs
  • 300 ml double cream
  • 75 g icing sugar


    Heat the oven to 150°C/gas 2. Divide the berries between 6 ramekins. If using fruit such as apricots or peaches, halve them, remove the stone, then chop the fruit and place in the ramekins.

    Put the lemon zest and juice, sugar and eggs into a large bowl and whisk until smooth, then stir in the cream. Pour the lemon cream into the 6 ramekins and put the ramekins in a deep roasting dish. Make a bain-marie by half filling the dish with hot water. Bake for 30 minutes. Remove and allow to cool.

    When cold, dust with icing sugar and place under a hot grill until the icing sugar caramelizes and turns golden. Cool again before serving.