Ingredients for Luscious Lemon Cream
- 2 large eggs
- 1 cup granulated sugar
- Lemon Juice Concentrate
- 2 tablespoons cornstarch
- 1 cup water
- Pure Vanilla Extract
- Whipping Cream
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How to Make Luscious Lemon Cream
- In a mixing bowl, whisk together 2 large eggs, ½ cup granulated sugar, and ¼ cup fresh lemon juice.
- Set aside.
- In a medium saucepan, whisk together ½ cup granulated sugar and 2 tablespoons cornstarch.
- Gradually whisk in 1 cup water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- Remove from heat.
- Gradually whisk the reserved egg mixture into the hot cornstarch mixture. Whisk continuously to prevent scrambling the eggs.
- Return the pan to low heat and cook, stirring constantly, until the cream thickens slightly (about 1-2 minutes).
- Remove from heat.
- Stir in 1 teaspoon vanilla extract.
- Pour the lemon cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled (at least 4 hours or overnight).
- Just before serving, gently fold in 1 cup of whipped heavy cream.
- Serve immediately with your favorite fresh fruits such as pineapple, bananas, strawberries, grapes, or kiwi.
- Enjoy! Leftovers can be refrigerated for up to 3 days and used on French toast the next day!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
271g
Fat
96g
Carbs
24g
