Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...
Whisk the lemon juice through, then pass the mixture through a sieve to remove any clumps of egg. Stir the zest through the mixture. Heat your oven to 160C conventional. Take the pastry out of the ...