Ingredients
>
5 lemons
>
2 cups heavy cream
>
2/3 cup granulated sugar
>
1/2 cup mixed berries, to garnish
Steps
1
From 1 lemon, grate 1 tsp zest and reserve. Cut all lemons in half lengthwise. Using a spoon, scoop out all the inside pulp and membrane, reserving rinds. Place a fine-mesh sieve over a medium bowl, then mash and press lemon pulp through sieve to strain out 6 tbsp juice.
2
In a small pot on medium, combine the cream and sugar, stirring to dissolve. Bring to a simmer and cook 5 min., stirring occasionally. Remove from heat and stir in lemon juice and reserved zest. Let mixture cool 15 min., then strain through fine-mesh sieve into a liquid measuring cup.
3
Set lemon halves on a mini muffin tin to keep them upright, then carefully pour mixture into halves, filling evenly. Refrigerate at least 2 hours, until fully set. To serve, garnish with the berries.
Tips
Pour mixture into small ramekins if you don’t want to hollow out the lemons. Let set in the refrigerator as instructed.
