Instructions
Zest the lemons
Juice the lemons, straining out any seeds.
In a large mixing bowl, whisk together (or use mixer) the condensed milk and
double cream for 3-5 minutes until the mixture thickens slightly and is fully
combined.
Add the lemon juice and zest to the cream mixture. Whisk again until
everything is well incorporated. The mixture will thicken further as the acid in
the lemon reacts with the dairy.
Spoon the lemon cream into six ramekins, glasses, or cleaned lemon shells.
Cover and refrigerate for at least 1 hour, or until set. For best results, chill
overnight.
