Tart and Tangy Lemon Cream with Mixed Fruit

Tart and Tangy Lemon Cream with Mixed Fruit
  • 8 servings
  • 0:05 Preparation
  • 0:05 Cooking
  • 0:30 Total Time


Add all
  • 2

    eggs, beaten

  • 3/4 cup
    (190 mL)


  • 2 tsp.
    (10 mL)

    grated lemon rind

  • 1/2 cup
    (125 mL)

    freshly-squeezed lemon juice

  • 1/4 cup
    (60 mL)


  • 1/2 cup
    (125 mL)

    whipping (35%) cream

  • 4 cups
    (1 L)

    assorted fresh berries and sliced nectarines, peaches or melon


Combine eggs, sugar, lemon rind, lemon juice and butter in a small saucepan. Cook and stir over medium-low heat until smooth and thickened and mixture coats a metal spoon. Do not boil. Pour mixture into a shallow metal pan and chill in freezer 20 minutes.

Whip cream in a medium-sized bowl until smoothly thickened. Fold in chilled lemon mixture.

Divide fruit among 8 dessert plates. Spoon lemon cream over each serving.

Source: Dairy Farmers of Canada