Tart and Tangy Lemon Cream with Mixed Fruit
This is the Tart and Tangy Lemon Cream with Mixed Fruit recipe.
- Prep: 15 min
- Cooking: 5 min - 10 min
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.
Variation:
Substitute grated lime rind and lime juice for lemon and increase sugar to 1 cup (250 mL).
Tips
Nutritional information
Per serving| Energy: | 232 Calories |
| Protein: | 3 g |
| Carbohydrate: | 28 g |
| Fat: | 12 g |
| (% DV*) | |
|---|---|
| Calcium: | 28 mg |
