Classic British dessert with silky lemon cream and whipped cream. Light, refreshing, and ready in just 15 minutes.
# 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
08 - Lemon zest
09 - Fresh berries
10 - Shortbread biscuits
# Method:
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 to 5 minutes. Remove from heat and whisk in butter until smooth.
03 - Transfer lemon cream to a bowl, cover, and chill until cooled, approximately 20 minutes, or speed up in the freezer for 10 minutes.
04 - In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks.
05 - Gently fold the cooled lemon cream into the whipped cream, leaving some streaks for a marbled effect if desired.
06 - Spoon into serving glasses or bowls. Garnish with lemon zest, berries, or a shortbread biscuit if desired. Serve immediately or chill for up to 2 hours.
