I N G R E D I E N T S
2/3 cups sugar
1 whole egg
4 egg yolks
1 1/4 c. heavy cream
1 teaspoon grated Meyer lemon rind
1/2 cup Meyer lemon juice

Optional: additional whipping cream for garnish
Lemon drop candies for garnish
 

I N S T R U C T I O N S 
Preheat oven to 325

Whisk lemon juice, sugar, egg, egg yolks together.  Whisk in the cream until the sugar dissolves. Pass the mixture through a strainer; stir in the lemon rind.

Place 6 -  3/4 cup pot de creme cups, or (soufflé, or custard cups) in a large roasting pan.  Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes.  Cover the pan with aluminum foil.  Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool.   Then, cover and chill in refrigerator at least 2 hours and as long as overnight.

To Serve
Optional: Beat the remaining whipping creme until soft peaks form.  Spoon creme into a pastry bag with a star shaped tip.  Pipe one star in the middle of each dish and top with a "lemon drop" candee.