600 ml double cream
150 g granulated (white) sugar
juice and zest of 1-2 lemons (approx. 5 tbsp/75ml)
Put the cream, sugar and zest into a medium saucepan over medium heat and stir until the sugar has dissolved. Bring to a low boil, stirring occasionally, for 3 minutes then remove from the heat. Remove zest and leave mixture to cool for a minute, then whisk in the lemon juice. Leave to cool for a few more minutes, then pour into ramekins. Refrigerate for at least 3 hours before serving.