For 8 desserts you need

Finely grated zest and juice of 2 large lemons

4 extra large or 5 large eggs

100g castor sugar

60ml Limoncello

125ml cream, whipped until firm

To prepare

Place all the ingredients except the cream into a saucepan.

Heat gently while whisking constantly until the mixture forms a custard that thickly coats the back of a spoon.

Transfer the custard to a bowl and refrigerate until very cold. This can be overnight.

Whisk in the whipped cream and divide between 8 glasses and finish with lemon zest. I like to add a blob of creamy Greek yoghurt.