A classic British dessert featuring silky-smooth lemon cream folded with whipped cream, creating a light, refreshing treat.
# What You'll Need:
→ Lemon Cream
01 - 2 large eggs
02 - 1/2 cup granulated sugar
03 - 2 lemons, zested and juiced
04 - 3 tablespoons unsalted butter, cubed
→ Whipped Cream
05 - 3/4 cup plus 1 tablespoon heavy cream, chilled
06 - 1 tablespoon powdered sugar
07 - 1/2 teaspoon vanilla extract
→ Garnish (optional)
08 - Lemon zest
09 - Fresh berries
10 - Shortbread biscuits
# How to Make It:
01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice until combined.
02 - Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 4–5 minutes. Remove from heat and whisk in butter until smooth and melted.
03 - Transfer lemon cream to a bowl, cover with plastic wrap, and refrigerate until completely cooled, about 20 minutes. For faster cooling, place in freezer for 10 minutes.
04 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or hand whisk until soft peaks form.
05 - Gently fold the cooled lemon cream into the whipped cream using a spatula, leaving some visible streaks for a marbled effect if desired.
06 - Spoon into individual serving glasses or bowls. Garnish with fresh lemon zest, berries, or shortbread biscuits. Serve immediately or refrigerate for up to 2 hours before serving.
