14-16 sponge (lady) fingers
Grated rind and juice of 1 lemon
10 ml/2 tsp gin (optional)
410 g/1 large can of custard
Halve the sponge fingers. Mix half the
lemon juice with the gin, if using, and brush over the sponge finger
halves. Arrange the halved sponge fingers around the edges of four
ramekins (custard cups). Mix the lemon rind and remaining juice into
the custard. Spoon into the sponge-lined ramekins. If you have any
lemony sponge fingers remaining, chop them and sprinkle on the top.
Chill until ready to serve.