Lime and Lemon Pots Recipe
Ingredients
| Egg yolks | 4 | |
| 1/4 cup / 60 g / 2 oz caster sugar | ||
| 1 teaspoon freshly grated lemon rind | ||
| Lime rind | 1 Teaspoon, freshly grated | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Lime juice | 1 Tablespoon, squeezed | |
| Light cream | 1 Cup (16 tbs) | |
Directions
1. Beat egg yolks with sugar until creamy. Beat in rinds, lemon juice, lime juice and cream, continue beating for 1 minute.
2. Pour into six 1/2-cup capacity ovenproof pots, placed in a baking dish. Fill baking dish with warm water to come within 2 cm / 3/4 in of the top of the pots.
3. Bake in a moderately low oven for 40 minutes. Remove from water and cool completely. Garnish with thin strips of lemon rind.
2. Pour into six 1/2-cup capacity ovenproof pots, placed in a baking dish. Fill baking dish with warm water to come within 2 cm / 3/4 in of the top of the pots.
3. Bake in a moderately low oven for 40 minutes. Remove from water and cool completely. Garnish with thin strips of lemon rind.
Chef
