Recipe by: Tanya Watts

Source: Laharum Community Cookbook

Serves: 6-8


  • 2 cups double/thick cream
  • ½ cup caster sugar
  • 1 Tbsp finely grated lemon zest
  • ¼ cup lemon juice


  • Put the cream and sugar in a pot over a medium heat and stir until the sugar has dissolved. Bring the mixture to the boil and cook for 3 minutes – be careful it does not boil over. Remove from heat.
  • Add the zest and lemon juice, stirring to combine.
  • Leave for a few minutes to cool and then pour into small ramekins (about ¾ cup size).
  • Put in the fridge and leave to cool for several hours or overnight.
  • Serve as is, or with a small dollop of whipped cream on top.

Download PDF here: Australian Creamy Lemon Pots Tanya Watts