Jiffy Lemon Cups
Ready In: 2 hrs 50 mins
Serves: 6
Ingredients
- 6 large lemons, rind removed
- 250 g custard
- 75 g icing sugar
- 300 ml whipping cream
Directions
- Place the rind in a bowl.
- Cover with 4 tablespoon of boiling water.
- Let it soak.
- Cut a lid off the top of each lemon.
- Scoop flesh from lemons into a sieve placed over the bowl containing the zest.
- Squeeze all juice from the flesh and discard solids.
- Place lemon shells and lids in a shallow, freezerproof dish and freeze.
- Place custard in a bowl.
- Strain over lemon juices and discard zest.
- Stir in icing sugar.
- Whip cream until stiff.
- Fold into custard mixture.
- Freeze until lightly frozen.
- Then whisk.
- Spoon into lemon shells and freeze for 2 hours or until firm.
- Remove lemons from freezer 20 minutes before serving.
- Top with lids.
- Garnish with mint sprigs.
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