Frozen Lemon Creams

Ingredients

4 egg yolks
5oz caster sugar
6 tbsps. lemon juice
1 tbspn. whisky
¼ pint double cream

1. Place egg yolks, caster sugar, lemon juice and whisky in a medium sized heatproof bowl.
2. Mix well.
3. Place the bowl over a pan of simmering water, cook the mixture for 15 minutes, stirring continuously.
4. Remove from the heat and allow to cool.
5. Lightly whip the cream and then fold it into the lemon mixture.
6. Spoon into 4 small pots or ramekin dishes
7. Serve with sponge fingers.

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