Eating In

450 ml double cream
125g caster sugar
60ml fresh lemon juice

Combine the cream and sugar in a saucepan and bring to the boil, stirring. Reduce the heat and bubble for 3 minutes, stirring constantly, without allowing the cream to boil. Remove from the heat and add the lemon juice, stirring well. Taste and add a little more lemon juice if desired. Leave to cool for 10 minutes and pour into the cups or ramekins. Chill in the fridge for a few hours before serving with tiny spoons.