Always check the labels of the products you use.
Method
- 1
Get started. Zest and juice 2 lemons. Measure out zest and (2 teaspoons) juice (4 tablespoons); keep to one side separately, reserving any leftover zest for serving. Halve the leftover 6 lemons lengthwise.
- 2
Finish. With care hollow out lemon halves, removing plus discarding all flesh plus pith using a little spoon. Arrange lemon halves cut side up in the wells; keep to one side in a 12-cup muffin tin. Mix cream, sugar, and the 2 teaspoons lemon zest in a little saucepan.
- 3
Cook. Bring to a gentle simmer over a mid-sized flame, mixing now and then till sugar dissolves. Reduce heat to medium-low, and lightly simmer, mixing now and then, till a little reduced, around 4 minutes. Set a fine sieve over a heatproof liquid measuring cup.
- 4
Mix. Tip cream mixture through strainer; discard solids. Mix in set-aside 4 tablespoons lemon juice and leave to stand till mixture begins to thicken a little, around 2 minutes. Pour mixture uniformly among ready lemon halves, filling each almost to the top.
- 5
Finish (2). Put in the fridge, uncovered, till set, no less than 3 hours or up to 24 hours. Cover muffin tin tightly with cling film at the 4-hour mark or move lemon halves to an airtight container if chilling for more than 4 hours. To offer, top every lemon half using lemon zest plus flaky sea salt.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
9.4 g per serving
18.8 % of the 50 g daily maximum · 37.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 174 kcal |
| Protein | 1.3 g |
| Carbohydrate | 11.6 g |
| of which sugars | 10.8 g |
| of which free sugars | 9.4 g |
| Fat | 14.3 g |
| of which saturates | 9.1 g |
| Fibre | 0.3 g |
| Salt | 0.03 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
