Tangy Citrus Pots

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Total Time
30 mins
0 mins

A perfect balmy spring dessert using those lovely ripe lemons and navel oranges. You can prepare this dish the night before.

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  1. In a saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind.
  2. Dissolve the cornflour in the milk and gradually add to the juices.
  3. Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil then simmer for 2-3 minutes then remove from heat.
  4. Place in a blender, add yogurt and puree for 10 seconds.
  5. Pour mixture into individual dishes or teacups, or one large bowl, and refrigerate until set and cold.
  6. Serve with a few raspberries.