JOANNA'S FOOD: family cooking, from scratch, every day

Saturday, December 19, 2009

Lemon pots

My sister brought Meyer lemons from her garden in California. It's impossible to buy a Meyer* lemon here, so it was a wonderful gift - they have a scented taste quite unlike other lemons. So, something special. But my sister's only here for a few days, and I don't want to spend them chained to the stove.

These little citrus pots take moments, although you'd never guess. They're rich, so tiny quantities - a shot glass would work well, if you don't have ramekins (which, in truth, are too big; I half-fill mine). Perfect. So there was time for a walk by the river in the snow, even though we were nine for dinner.

Lemon pots

75g sugar
300ml double cream
one lemon

In an ordinary saucepan, melt the sugar in the double cream. Add the juice of a lemon and pour into tiny pots or shot glasses. Put them in the fridge, and by the time the cream is cold, it will have set. I generally use the zest, too, because I value the sharp taste over a truly smooth appearance.

* Just before my sister arrived, David Lebovitz, who used to be Alice Waters' pastry chef at Chez Panisse, posted interestingly about Meyer lemons, with a recipe for lemon curd


silverpebble said...

Those lemons sound wonderful. Do they have a different fragrance? Is it more floral? I'm intrigued. Many thanks for the recipe.

Have a wonderful Christmas.

David Hall said...

Merry Christmas Joanna, all the best for 2010

David x