397 (16 oz) tin Condensed Milk
150ml (1/4 pint) double cream
4 large unwaxed lemons, finely grated and squeezed
Whisk the condensed milk and cream together until the mixture has thickened but is still light and fluffy.
Add the grated lemon zest and the juice and whip for a further few seconds only. (The mixture will thicken very quickly now)
Spoon the lemon cream into four individual serving dishes or a large trifle bowl (I used small glass drinking glasses)
Chill for at least one hour.
If you wish just before serving the sweet can be decorated