Beat the yolks with the sugar, juice and until light and frothy.
Cook the creamy mixture in a bain-marie for 10 minutes, stirring all the time.
Transfer to a large bowl and set aside to cool a little, then cover with cling film and chill for at least 40 minutes.
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.