Spring Celebration: Luscious Lemon Cream

This fluffy lemon dessert is like a mousse—only much easier to make.


| March/April 2004


Luscious Lemon Cream
Makes about 2 1/2 cups 

This fluffy lemon dessert is like a mousse—only much easier to make. The lemon curd base can be made ahead, with leftovers used in tarts, on toast or scones, or as a cake filling.

3 medium lemons, for zest and 1/2 cup juice
8 tablespoons unsalted butter, cut into 8 pieces
1 cup plus 2 tablespoons sugar
4 large eggs
1 cup whipping cream
1 teaspoon pure vanilla extract

1. Remove the zest from the lemons with a fine zester or grater, and squeeze the lemons. Strain to remove the seeds.



2. Combine the zest, juice, butter, and 1 cup of the sugar in the top of a double boiler. Place over simmering water. Stir the ingredients occasionally until they are dissolved, blended, and hot to the touch.

3. In a separate bowl, beat the eggs well and pour them through a strainer into the top of the double boiler. Stir often while the mixture thickens until it sheets off the spoon, about 10 minutes (150 to 160 degrees Fahrenheit on a candy thermometer).







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