Name: Lemon Cream
Yield: Makes about 1 1/3 cups
Ingredients: 1/2 cup well-chilled heavy cream; 2 tablespoons confectioners' sugar; 3 tablespoons sour cream; 2 teaspoons freshly grated lemon zest; Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

This recipe was created to accompany Strawberry Rhubarb Napoleons. Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 1 1/3 cups

Ingredients

1/2 cup well-chilled heavy cream

2 tablespoons confectioners' sugar

3 tablespoons sour cream

2 teaspoons freshly grated lemon zest

Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Preparation

Step 1
In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving.
Step 2
Serve cream garnished with zest.

TagsDessert Lemon Citrus Fruit Sour Cream Dairy Nut Free Gluten Free Easy No-Cook Electric Mixer Gourmet

Recipe notes

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