600ml double cream
140g caster sugar
two huge lemons for the juice and the zest
Technique:
1. Put the double cream in a huge pan with the sugar.
2. Let boil and simmer for three minutes.
3. Take it off the heat, add the lemon juice and zest and whisk well.
4. Pour in to 6 ramekins and refrigerate for 2-3 hours.
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