Tangy Lemon Cream

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This sauce is delicious on strawberries, raspberries and high bush blueberries, peaches--in combination and alone.  

Mix in some fresh melon, mandarin oranges and whatever else you happen to have. Many of you know that we are also dairy farmers and any recipes you read on this site will be very "dairy friendly".  This one comes courtesy of Dairy Farmers of Canada.......

  • 2 eggs, beaten
  • 3/4 cup sugar
  • 2 tsp grated lemon rind
  • 1/2 cup lemon juice, preferably fresh squeezed
  • 1/4 cup butter
  • 1/4 cup whipping cream
  • 4 cups assorted fresh berries and sliced nectarines, peaches or melon

Combine eggs, sugar, lemon rind, lemon juice and butter in a small saucepan.  Cook and stir over medium-low heat until smooth and thickened and mixture coats a metal spoon.  DO NOT BOIL. Pour mixture into a shallow metal pan and chill in freezer 20 minutes.  Whip cream in a medium-size bowl until smoothly thickened.  Fold in chilled lemon mixture. Divide fruit among 8 dessert plates.  Spoon lemon cream over each serving.