Serves 6

Serve this light dessert with a sharp fruit compote and ginger biscuits

• 660ml double cream
• 150 g caster sugar
• 2 lemons

1. Pour the cream and sugar into a heavy bottomed sauce-pan and slowly bring to the boil.
2. Add the zest and juice of the two lemons.
3. Boil for around 3 minutes.
4. Allow to cool before pouring into your favourite glasses. Refrigerate until firm.

#VeggieWeek

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