Baked Lemon Custard

1. 1

   Mix the zest and 1/2 cup lemon juice in a small pan with 1/3 of the sugar. Bring to a boil and simmer for about 10 mins to make a syrup, then set aside. Warm the cream in a double boiler or a large bowl set over a pan of simmering water. Beat the egg yolks with the remaining sugar and the cornstarch to form a smooth paste. Stir into the hot (not boiling) cream and continue stirring until the mixture thickens to a custard. Mix in the lemon syrup.

2. 2

   Preheat the oven to 350u00b0F. Divide the custard into 4 ramekins or small ovenproof dishes. Put the dishes in a roasting pan and pour boiling water into the pan so that it comes halfway up the sides of the custard dishes. Bake for 20-30 mins. Take out of the oven. Cool for a few mins in the roasting pan, then take out to cool. Chill overnight in the fridge. Top with a dollop of whipped cream to serve.

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