For 8 desserts you need
Finely grated zest and juice of 2 large lemons
4 extra large or 5 large eggs
100g castor sugar
125ml cream, whipped until firm
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.