Pots au Citron

Editors note: Nana handily scrawled the words "Lemon Pots" in parenthesis on this recipe to help out the Franconially challenged.

15 minutes + chilling time


  • 1 large tin Condensed Milk
  • 8oz Cream Cheese
  • 2 Lemons, rind and juice
  • 2 Egg Whites
  • ½oz Gelatine + 3 tbsp Water
  • ¼pt Double Cream
  • Chopped Nuts and Lemon Slices


  1. Beat Cream Cheese to soften + add the Condensed Milk
  2. Add finely grated rind of Lemon and then the juice
  3. Dissolve gelatine in water and when cooked, add to mixture
  4. Whisk whites until stiff and fold into mixture. Form into individual pots and leave to chill.
  5. Whisk cream and pipe large rose in centre of each dish. Decorate with chopped nuts and lemon slice.