Tart and Tangy Lemon Cream with Mixed Fruit

Name: Tart and Tangy Lemon Cream with Mixed Fruit
Yield: 8 servings
Ingredients: 2 eggs beaten; 3/4 cup (180 mL) sugar; 2 tsp (10 mL) grated lemon zest; 1/2 cup (125 mL) freshly-squeezed lemon juice; 1/4 cup (60 mL) butter; 1/2 cup (125 mL) 35 % whipping cream; 4 cups (1 L) assorted fresh berries; and nectarines or peaches or melon sliced

This is the Tart and Tangy Lemon Cream with Mixed Fruit recipe.

Prep: 15 min
Cooking: 5 min - 10 min

Yields 8 servings

tart and tangy lemon cream with mixed fruit

Ingredients

2 eggs beaten
3/4 cup (180 mL) sugar
2 tsp (10 mL) grated lemon zest
1/2 cup (125 mL) freshly-squeezed lemon juice
1/4 cup (60 mL) butter
1/2 cup (125 mL) 35 % whipping cream
4 cups (1 L) assorted fresh berries
and nectarines or peaches or melon sliced

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Preparation

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 will coat a metal spoon. Do not boil. Pour mixture into a shallow metal pan and chill in freezer 20 minutes.

Whip cream in a medium bowl until smoothly thickened. Fold in chilled lemon mixture.

Divide fruit among 8 dessert plates. Spoon lemon cream over each serving.