Lemon creams

(29 ratings)
Lemon creams
Lemon creams
  • Serves: 4

  • Prep time:

    Allow to chill for a couple of hours or more
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe These sweet lemon creams are light, fluffy and delicious. Easy to make, this simple and quick dessert recipe can be ready in minutes. Topped with freshly grated lemon zest, the whole family are going to love this dessert. Triple tested in the Woman’s Weekly kitchen, this mouth-watering dessert recipe is tangy and citrusy all-in-one. Lemon mousse has never tasted so good.


  • 300ml double cream
  • 60g caster sugar
  • Zest and juice of 2 lemons
  • Extra lemon parings, to serve

Flavour the custard with a few well-washed thyme sprigs, too, if you like.


  1. Heat the cream, sugar and lemon zest in a pan over a medium heat until it almost boils. Reduce the heat to low and cook gently for 3 mins, until the sugar dissolves.
  2. Take off the heat and stir in the lemon juice. Pour through a sieve into a jug, then pour into shot glasses. Cool, then chill for a couple of hours or more. Decorate with lemon parings, cut into fine strips. Serve with lemon shortbread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 431(kcal)
  • Fat 40.0g
  • Saturates 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(29 ratings)

Your comments


Gorgeous little dessert and so easy to make. Going on my favourites list. I topped mine with a piping of whipped cream and lemon rind curls!!!!! Even more calories!!!!!

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