LEMON CREAM

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)