Lemon cream

Yield: 1 servings

Measure Ingredient
½ cup Well-chilled heavy cream
2 tablespoons Confectioners' sugar
3 tablespoons Sour cream
2 teaspoons Freshly grated lemon zest
Fresh lemon zest; removed with a
; vegetable peeler
; and cut into
; julienne strips


In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving.

Serve cream garnished with zest.

Makes about 1⅓ cups.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 92 Calories (kcal); 9g Total Fat; (86% calories from fat); 1g Protein; 2g Carbohydrate; 19mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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