Lemon Cream Pots with Lemon Zest

Lemon Cream Pots with Lemon Zest

bakingwithnessa

Indulge in zesty bliss with these delectable lemon cream pots! Prepared without eggs, each spoonful is a burst of tangy goodness that will leave you craving for more. Dive into the sunny flavors and elevate your dessert game with this refreshing treat!

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Prep Time 5

Bake / Cook Time 10

REFRIGERATE 2

Total Time 2 15

Course Dessert

Cuisine French, Italian

Servings 4

Equipment

Ingredients

▢ 1.1 Lbs (500 g) heavy whipping cream
▢ 2.82 oz (80 g) sugar (Original Recipe calls for 3.89 oz | 110 g)
▢ 1 lemon zest (From 1 Lemon)
▢ 3.53 oz (100 g) lemon juice (From 2 Lemons)
▢ 1/2 tsp ground cinnamon (When ready to serve)

Instructions

LEMON CREAM PREPARATION

In the medium sauce pan, bring to a boil the heavy whipping cream and sugar. Lower the heat to medium low and let it cook for 3 minutes. Continue to whisk.
1.1 Lbs heavy whipping cream, 2.82 oz sugar
Remove from heat and stir the lemon zest and lemon juice. N.B. If you prefer not to have the lemon zest, pass your lemon cream through the sieve, before going to the next step of the recipe.
1 lemon zest, 3.53 oz lemon juice
Let it cool down for about 15 minutes then pour your preparation into your glasses. Refrigerate for at least 2 hours.
Once your Lemon Cream Pots with Lemon Zest is ready to be enjoyed, sprinkle ground cinnamon on top. Bon Appétit!
1/2 tsp ground cinnamon