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Lemon Cream and Berries recipe

Luscious lemon cream custard served atoplightly sweetened fresh strawberries.

Recipe: Lemon Cream and Berries

4 large egg yolks
1 cup granulated sugar
1/4 cup lemon juice
1 tablespoon cornstarch
1/2 cup cold water
1 teaspoon vanilla extract
2 tablespoons grated lemon peel
1 cup whipping cream, whipped
4 cups strawberries, lightly sweetened if desired

  • In a bowl beat egg yolks, sugar, and lemonjuice until light.
  • In a saucepan combine cornstarch and sugar.Stir in cold water. Cook over medium heat until thickened, stirringconstantly. Remove from the heat. Stir a small amount of thehot mixture into the egg yolks; stir the egg yolks into the hotmixture. Cook over very low heat until slightly thickened, stirringconstantly. Remove from the heat. Stir in vanilla and gratedlemon peel. Cool.
  • In a bowl, with an electric mixer at mediumspeed, beat cream until stiff; fold into the egg mixture. Spooninto a serving bowl and serve with strawberries.

    Makes 8 servings.

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  • Comments



    I bought some lemon curd at the store for another recipe. Could I just use this with the recipe? How much lemon curd would I use with the one cup whipped cream?


    Spoon a handful of berries into each parfait glass and top with a generous dollop of lemon cream.

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