Sunday, February 7, 2016

Lemon Cream

So, I was shopping at Costco the other day and this bag of Meyer lemons caught my eye.  I've never tried them before although I've been hearing about them for years.  Since they were pretty cheap I grabbed a bag and figured I decide later what to do with them.  I got a lot of great suggestions from friends, some of which I'll be trying soon,  but I also searched the interwebs high and low for something to make that was worthy of my time. Let me tell you friends this lemon cream is it!

WOWWY!!  No I know that not every loves lemon perhaps as much as I do, but wow, this is just the best.  It's not too sweet and has a lovely lemon flavor and luscious creamy texture.  You'll seriously want to put it on everything.  Try it on pancakes, waffles, crepes, on fruit, over ice cream, the sky is the limit!  It only takes about 10 minutes to whip up, so definitely worthy of my time.

Lemon Cream
2 large eggs
1/2 cup sugar
zest of 1 lemon
1/3 cup fresh squeezed lemon juice (I used Meyer lemons)
2 Tbsp. butter
1/2 cup heavy cream

In a heat proof mixing bowl whisk together sugar, eggs, lemon juice and zest.  Make a double boiler by setting the bowl on top of a medium saucepan with a few inches of water in the bottom.  Heat over medium high heat.  Cook mixture, whisking often, until it starts to thicken and become pudding-like; about 10 minutes. Remove from heat and whisk in butter until melted.  Set in an ice bath until cooled then stir in the heavy cream.

Keep refrigerated for up to 3 days.

SOURCE: The Grant Life

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