Jiffy Lemon Cups

1. 1

   Place the rind in a bowl.

2. 2

   Cover with 4 tablespoon of boiling water.

3. 3

   Let it soak.

4. 4

   Cut a lid off the top of each lemon.

5. 5

   Scoop flesh from lemons into a sieve placed over the bowl containing the zest.

6. 6

   Squeeze all juice from the flesh and discard solids.

7. 7

   Place lemon shells and lids in a shallow, freezerproof dish and freeze.

8. 8

   Place custard in a bowl.

9. 9

   Strain over lemon juices and discard zest.

10. 10

    Stir in icing sugar.

11. 11

    Whip cream until stiff.

12. 12

    Fold into custard mixture.

13. 13

    Freeze until lightly frozen.

14. 14

    Then whisk.

15. 15

    Spoon into lemon shells and freeze for 2 hours or until firm.

16. 16

    Remove lemons from freezer 20 minutes before serving.

17. 17

    Top with lids.

18. 18

    Garnish with mint sprigs.

No additional tips available.