Lemon Cream
A lemon filling to use in a pie, cake, or even on its own as a mousse.
Lemon Cream
A lemon filling to use in a pie, cake, or even on its own as a mousse.
Ingredients
- 1/2 cup icing sugar
- Zest and juice of 2 lemons
- 3 egg yolks
- 4 Tbsp butter or margarine
- 1 tub 4 cups Cool Whip or whipping cream
Instructions
- In a small sauce pan, whisk together the sugar and the yolks.
- Add the lemon juice, slowly, and cook over medium heat, stirring constantly until it thickens and coats the spoon.
- Remove from the heat and whisk in the butter and the zest. Set aside to cool to room temperature.
- Fold in whipped cream. Refrigerate until needed.
Notes
Lemon curd (before whipped cream is added) may be refrigerated for up to a week. Place in a covered container, with a layer of plastic wrap flush with surface of curd.
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