Lemon Cream and Berries
A simple and delicious dessert of lemon cream custard served atop lightly sweetened fresh strawberries.
4 large egg yolks
1 cup granulated sugar
1/4 cup lemon juice
1 tablespoon cornstarch
1/2 cup cold water
1 teaspoon vanilla extract
2 tablespoons grated lemon peel
1 cup whipping cream, whipped
4 cups strawberries, lightly sweetened if desired
- In a bowl beat egg yolks, sugar, and lemon juice until light.
- In a saucepan combine cornstarch and sugar. Stir in cold water. Cook over medium heat until thickened, stirring constantly. Remove from the heat. Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks into the hot mixture. Cook over very low heat until slightly thickened, stirring constantly. Remove from the heat. Stir in vanilla and grated lemon peel. Cool.
- In a bowl, with an electric mixer at medium speed, beat cream until stiff; fold into the egg mixture. Spoon into a serving bowl and serve with strawberries.
Makes 8 servings.