Lemon cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Over medium heat, combine the lemon juice, sugar, and starch in a medium saucepan. Continuously stir until the mixture is thick enough to leave open spots on the pan bottom. Move the lemon mixture to a glass or ceramic bowl, cover directly with plastic or parchment paper to prevent a skin, and place in the refrigerator to cool, 4 hours or overnight. Take the lemon mixture out of the refrigerator. Place the cream in a large bowl and whip until thick, not yet forming peaks. Mash the lemon mixture so it’s not lumpy, then add to the cream. Whip the lemon cream until the lemon is fully incorporated. Spoon or pipe into serving dishes.

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