Zest and hollow out the lemons

• Zest two of the lemons.
• Cut the lemons in half and scoop out the flesh, keeping the skins as bowls if you like.

Juice the lemons

• Juice the lemon flesh through a sieve to collect the juice.

Heat the cream with sugar and zest

• Heat the double cream with the sugar and lemon zest on a low heat, stirring, until it starts bubbling.

Add the lemon juice

• Take the pan off the heat.
• Pour in the lemon juice and stir well.

Strain and fill

• Pour the mixture through a sieve to remove the lemon zest.
• Pour into the hollowed lemon halves, glasses or ramekins.

Chill until set

• Refrigerate until set.