1st try

In Jamie's Great Britain, I found a simple recipe calling for lots of lemon - something I wanna get rid out of the fridge (as usual things happen when the husband went grocery shopping)

Looks simple enough. Great. Let's get going!

For the crumbly base - 5 digestive biscuits, 30g unsalted butter & 50 g lightly toasted flaked almond

Crushed biscuit & almond

Melted butter

Mixed well and packed down into small ramekins

The recipe calls for 200ml lemon juice, Jamie says 8-10 lemons are needed. I had only 4. So I sacrificed 4 limes to make it up. But... It turned out that those 4 lemons produced 250ml juice, more than enough. Ugh.. So I used purely lemon juice, 200ml just as the recipe calls for 

Ingredients needed for the custard - 200 ml lemon juice, 100g golden caster sugar,  1 vanilla pod, strips of lemon zest & 600ml double cream

Vanilla pod - halved lengthways, seeds scraped out, sugar, lemon zest & lemon juice. They all went into a pan

Simmered for 15 mins on medium heat until the mixture turned into thick syrup

Then, the cream was poured in and simmered again until the mixture became thick & glossy

The flavoured cream was passed through a sieve and then poured into the chilled ramekins. Cling wrap was used to cover each ramekin & off they went into the fridge to set

I left it in the fridge for about 24 hours, but you could do with 2 hours (Jamie says so)

The verdict? Very zingy! Smooth & creamy nonetheless, but next time I would reduce the lemon juice to 150ml (if there's a next time). It's a bit too sour for my liking ;p