lemon cream pots
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lemon cream pots
  • 2 cups (500ml) double (thick) cream
  • ½ cup (110g) caster (superfine) sugar
  • 1 tablespoon finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • double (thick) cream, to serve

lemon wafers

  • ¼ cup (35g) plain (all-purpose) flour
  • ¼ cup (40g) icing (confectioner's) sugar
  • 2 eggwhites
  • 40g butter, melted
  • 2 teaspoons finely grated lemon rind