This is a nice light textured pot de creme with just the right amount of lemon without being overwhelming. The recipe uses a whole egg plus additional yolks, lemon juice and heavy cream.
The pot de creme cup shown was made by Fitz and Floyd in the 1970's. This two handled version was sold with matching saucers or with a matching tray.
Preheat oven to 325F
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.
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.