Instructions:
Step 1
Preheat your oven to 325°F (160°C) and grease four ramekins.
Step 2
In a bowl, whisk together 4 large eggs and 1/2 cup granulated sugar until smooth.
Step 3
Add zest of 2 lemons, 1/2 cup fresh lemon juice, 1 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Mix well.
Step 4
Strain the mixture through a sieve into a jug or bowl to remove lumps.
Divide the mixture evenly among the prepared ramekins.
Step 5
Place the ramekins in a baking dish and pour hot water into the dish, surrounding the ramekins.
Step 6
Bake for 30-35 minutes until the custards are set but still slightly jiggly in the center.
Step 7
Let the custards cool, then cover with plastic wrap and refrigerate for at least 2 hours.
Step 8
Before serving, garnish with fresh berries or mint leaves if desired.
Step 9
Plate the custards and enjoy!