Prep 0 mins
Cook 0 mins
- Grate the skins of the lemons finely.
- Place the jelly in a measure and make up to 1 pint with freshly brewed tea.
- Stir until dissolved, then cool.
- When it is slightly thickened stir in the grated lemon peel and pour into a wetted 1-pint mould or into individual moulds.
- Decorate with cream.