Instructions
- Combine the unsalted butter, caster sugar and plain flour in a bowl and bring together into a dough using the egg white. Set aside the dough and chill in the fridge.
- Mix the double cream, sugar and lemon peel, and gradually heat in a saucepan until it nearly reaches boiling point, then remove from the heat to cool.
- When the mixture is cool add the lemon juice, then heat the mixture again and before it reaches boiling point pass through a sieve.
- Pour into glass ramekins and leave to set in the fridge.
- Roll out the dough and cut out round shapes, lay on a sheet of baking paper and bake at 180 C for 5 minutes.
- Once cooled, add a biscuit to each of the lemon pots.
