– 2 cups 500 ml heavy cream
– 4 large egg yolks
– 1/4 cup 55 grams/2 oz sugar or low carb sweetener
– Zest from 1 large lemon
– 2 tsp vanilla extract
– 2 tbsp limoncello
– Extra sugar or low carb sweetener for topping
– 14-16 lemon shells — lemons cut in half, flesh removed or 6 ramekins
Add cold water tp the baking dish, to cover the shells about 1/2 of their height. Bake at 300 for 30 minutes. Cool completely and refrigerate for at least 1 hour.