lemon cream desserts with rasperries and grated lemon rind on the top

A final delectable dessert for a chilled-out summer afternoon soirée watching the tennis, live from Wimbledon. Scrumptious Lemon Cream Pots with an optional touch of Brandy if you fancy it!

Lemon Cream Dessert Pots – serves 8


1 pint (600ml) pouring double cream

5oz (150g) caster sugar

Grated rind and juice of 3 lemons.

16 fresh raspberries

3 tbsps brandy (optional)


Heat the cream, sugar and lemon rind in a wide-based pan, over a low heat until at simmering point.

Stir continuously for about 3 minutes.

Remove from heat and allow to cool slightly (until luke warm).

Place two raspberries in the bottom of each kilner pot or glass dish or cup. Or pop on the top before serving. Or both!

Mix the lemon juice (and brandy) with the cooled cream and sugar and stir.

Pour lemon cream into the cups over the raspberries.

Pop in the fridge to set for at least 2 hours.