A sim­ple cream that is softly set. I find it works best with an or­ganic whip­ping cream or one that is pas­teur­ized, not ultra-pas­teur­ized. Spoon over or around the meringues and dust with some more grated lemon if de­sired. Or use the cream as a sim­ple dessert, served chilled in small ramekins, topped with some rasp­ber­ries.

1½ cups (375 mL) 35% whip­ping cream ⅓ cup (80 mL) un­salted but­ter

¾ cup (175 mL) gran­u­lated su­gar ¼ cup (60 mL) lemon juice

1 tbsp (15 mL) grated lemon rind

1 Bring cream, but­ter and su­gar to a boil in a saucepan, stir­ring con­stantly. Re­duce heat to medium and sim­mer briskly, stir­ring oc­ca­sion­ally, for 3 min­utes.

2 Re­move from heat and stir in lemon juice and grated lemon rind. Pour into a bowl or dish and chill un­til set, about 3 to 4 hours.

Makes about 2¼ cups (560 mL)

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