Frostings

Lemon Cream

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A lemon filling to use in a pie, cake, or even on its own as a mousse.

Lemon Cream

Angie Halten
A lemon filling to use in a pie, cake, or even on its own as a mousse.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 8

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.
Tried this recipe?Let us know how it was!

 

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