Ingredients

• 5 Lemons
• ⅓ cup (80ml) Lemon juice
• 2 tablespoons Lemon zest
• ½ cup + 2 tablespoons (125g) Sugar
• 2 cups (480ml) Heavy Cream/Double cream
• 1 teaspoon Vanilla bean paste (optional)

Instructions

1. Wash the lemons well and let them dry.
2. Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
3. Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
4. In a small saucepan mix sugar and lemon zest. Add heavy cream.
5. Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
6. Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
7. Strain through a fine mesh strainer to remove zest – this step is optional.
8. Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
9. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.