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1. PREP
Wash the lemon, zest it and squeeze for the juice. Separate the eggs.
2. BEAT
Beat the egg yolks with the sugar, lemon juice and zest until light and frothy.
3. COOK
Cook the creamy mixture in a bain-marie for 10 minutes, stirring all the time.
4. CHILL
Transfer to a large bowl and set aside to cool a little, then cover with cling film and chill for at least 40 minutes.
5. FOLD
Meanwhile, whip the double cream to soft peaks and fold in the limoncello. Then fold the whipped cream into the lemon sauce.
6. SERVE
Distribute between shot glasses or small dessert bowls. Return to the fridge until ready to serve.
Notes from the cook
- This is a deliciously easy dessert to whip up and the perfect ending to a celebratory meal. It goes really well with our basil shortbread biscuits.
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