Ingredients
Equipment
Method
- Boil - In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.
- Add lemon - Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
- Fill - Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.
- Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.
Nutrition
Notes
For best results, use heavy cream and boil for the full 5 minutes to ensure proper setting. Strain for a silky-smooth texture. Store covered in the refrigerator for up to 3 days. Freezing is not recommended. Nutrition information for potassium, vitamin A, vitamin C, calcium, and iron is estimated based on common ingredients and serving sizes and may vary.