Ingredients
4 lemons
250g caster sugar
500ml double cream
Squeeze the juice from the lemons and strain it through a fine sieve.
Place in a pan with the caster sugar and bring to the boil over a low heat,stirring continuously until the sugar has dissolved.
Keep this warm on the side of the stove.
Bring the cream to the boil in a heavy-bottomed pan, then pour it over the warm lemon and sugar mixture.
Whisk gently to mix. Pass the mixture through a fine sieve into a jug and pour into individual serving dishes.
Place in the fridge for 2 hours, until set.
Decorate with grated chocolate and serve.
