Lemon Pot

for the lemon pots

1. As I said above is there anything easier than, mix all the above ingredients together and spoon into serving glasses. Keep a little of the grated zest back to sprinkle on top for decoration.

for the lemon curd

1. Put the lemon zest, juice, sugar and butter into a glass bowl (a heat proof bowl if you don’t have a glass bowl) and put over a pan of hot simmering water, making sure that the water doesn’t touch the bottom of the bowl. Sir this gently until all the butter has melted.
2. Gently beat the eggs (just to incorporate them all together) the pour into the lemon butter liquid. Whisk continuously over the hot water at all times ensuring the water doesn’t touch the bottom of the pan. This will eventually thicken, the eggs will cook and when it looks like a thick custard you can take the bowl off the hot water and stir occasionally as it cool.
3. This amount of lemon curd would normally fit into 2 jam jar size jars however I find that put straight into a bowl in the fridge it will be gone by breakfast the next day.