In a medium saucepan over medium heat, bring the cream, sugar and lemon peel to a gentle simmer, stirring frequently to make sure all the sugar has dissolved. Remove from the heat and stir in the lemon juice. You will see the mixture start to thicken. Strain the mixture through a sieve into a heat proof pouring jug, allow to cool for 5 minutes, and then pour into your chosen serving glasses. I like to serve mine in vintage champagne coupes.
Place in the fridge for at least five hours or until the mixture has set.
This pudding is delicious served on its own or with some French macaroons or shortbread on the side. Candied lemon peel is a nice garnish (see cook’s note).
I like to make some candied lemon peel as a garnish for this dessert. Finely julienne some lemon rind, be sure to remove all white pith first. Place in some water in a small saucepan and bring to the boil. Strain, reserving the peel. In another saucepan, combine equal amounts sugar and water and bring to a simmer to dissolve the sugar. Add your lemon peel and simmer for 20 minutes. Leave the peel to cool in the sugar syrup and then transfer to a wire rack to dry.