Creamy Lemon & Raspberry Pots

Jacqui Farbrace
A creamy sweet & tangy dessert
5 from 1 vote
Cook Time 10 minutes
Course Dessert
Servings 4 people


  • Saucepan
  • Grater
  • Small dessert pots or Shot glasses


  • 1 Large Lemon
  • 300 ml Double Cream
  • 75 g Castor Sugar
  • Handful Raspberries


These need to be made at least 3hrs ahead of when you need them.

  • Put the cream and sugar in the pan and bring to the boil, stirring gently all the time.
  • When the cream is bubbling, turn the heat down slightly and continue to boil for about 3mins. Continue to stir.
  • Remove from the heat
  • Grate the zest of the lemon and add the juice of the lemon to the cream.
  • Stir thoroughly. You should feel the mixture thicken slightly.
  • Leave to cool in the pan for about 5mins.
  • Pour into your dessert pots, cover with cling film and allow to cool in the fridge for 3 hours.
  • When ready to serve, add the raspberries.
Keyword Cream, Creamy, Dessert, Lemon, Raspberry, Sweet, Tangy