Lemon Cream Pots with Lemon Zest
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!
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
Video
Special Notes
Nutrition
Nutrition Facts
Lemon Cream Pots with Lemon Zest
Amount Per Serving
Calories 508
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 29g181%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 141mg47%
Sodium 34mg1%
Potassium 148mg4%
Carbohydrates 26g9%
Fiber 0.4g2%
Sugar 24g27%
Protein 4g8%
Vitamin A 1837IU37%
Vitamin C 12mg15%
Calcium 89mg9%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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