Super easy to make and is my preferred dairy dessert to ice cream or cheesecake after a meal. It’s super light and just the perfect cold creamy end to any meal.

Only issue is I tend to sneak and eat them before serving so I always make extra just for me LOL.

I love how they look in the lemon shell – it’s FAAAANCY 😆

Ingredients

8 large lemons – sliced long way in half and the pulp scraped and juiced and strained to save the juice. And save the shells for the container of the cream.

4 cups heavy cream

2/3 cup sugar

Zest of 2 limes and 2 lemons

2 tbsp vanilla

Lemon juice (about 2/3 cup)

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Instructions

Heat the heavy cream on a low flame in a large pan. Add the zests and sugar and mix well. Let simmer till you start to see tiny bubbles forming around the edges.

Add the lemon juice and the vanilla, and keep on stirring for another 3-4 minutes you will see the cream start to really thicken. Make sure the cream is not boiling but only simmering – if you need to remove from flame and keep stirring till thick.

Once it has thickened that you can see when you slide a finger down the spatula and the cream doesn’t float back, remove from heat.

Line your lemon shells on a baking sheet lined with paper.

Pour in some of the cream till you fill to the top – don’t worry if some spills over – it’s an easy clean up before serving.

Place in fridge overnight or minimum 5-6 hours to set.

Before serving, zest a little more lime and lemon for color and flavor.

Notes

Can be done 4-5 days in advance keeps on fridge beautifully. But can also freeze and defrost a little – you will have a more ice creamy dessert vs silky pudding. Still delish