These sweet lemon creams are light, fluffy and delicious. Easy to make, this simple and quick dessert recipe can be ready in minutes. Topped with freshly grated lemon zest, the whole family are going to love this dessert. Triple tested in the Woman’s Weekly kitchen, this mouth-watering dessert recipe is tangy and citrusy all-in-one. Lemon mousse has never tasted so good.
- 300ml double cream
- 60g caster sugar
- Zest and juice of 2 lemons
- Extra lemon parings, to serve
- Heat the cream, sugar and lemon zest in a pan over a medium heat until it almost boils. Reduce the heat to low and cook gently for 3 mins, until the sugar dissolves.
- Take off the heat and stir in the lemon juice. Pour through a sieve into a jug, then pour into shot glasses. Cool, then chill for a couple of hours or more. Decorate with lemon parings, cut into fine strips. Serve with lemon shortbread.
Top tip for making lemon creams
Flavour the custard with a few well-washed thyme sprigs, too, if you like.
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