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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