Description
Mary Berry Lemon Pots are a luscious, creamy dessert combining the richness of heavy cream with the bright, fresh tang of lemon juice and zest. This quick and easy recipe requires minimal ingredients and preparation, resulting in a smooth, velvety treat perfect for any occasion.
Ingredients
Scale
Ingredients
- 16 ounces heavy cream
- 3/4 cup sugar (5.25 ounces)
- 5 tablespoons fresh lemon juice and zest (about one large lemon)
Instructions
- Combine Cream and Sugar: In a saucepan over medium heat, combine the heavy cream and sugar. Stir continuously until the sugar dissolves completely, ensuring a smooth mixture without any graininess.
- Boil and Simmer: Increase the heat to high and bring the mixture to a boil. Then reduce the heat slightly and allow it to simmer for 3 minutes, stirring constantly to prevent scorching and achieve the right consistency.
- Cool the Mixture: Remove the saucepan from heat and let the cream mixture cool at room temperature for about 10 minutes to prevent curdling when adding the lemon juice.
- Add Lemon Juice and Zest: Stir in fresh lemon juice and lemon zest thoroughly until fully incorporated, imparting a fresh citrus aroma and flavor.
- Pour into Ramekins: Evenly pour the lemon cream mixture into prepared ramekins, ensuring an even distribution for consistent texture in each serving.
- Chill: Cover each ramekin tightly with plastic wrap and chill in the refrigerator for at least 1 hour. This allows the lemon pots to set and develop a creamy, firm texture before serving.
Notes
- You can prepare these lemon pots a day in advance; just keep them covered and refrigerated until ready to serve.
- For a lighter option, substitute half of the heavy cream with whole milk, though the texture will be less rich.
- Ensure constant stirring during boiling to avoid the cream from sticking or forming a skin.
- Use fresh lemons for the best flavor; bottled lemon juice will alter the taste and freshness.
