Lemon Cream

We got this recipe from Shannon at the Lake Village Bakery and you will absolutely love it!

Tart, yet smoother than the finest silk. OMG it is fabulous. I would use this as a palate cleanser between dinner courses. You can use it as a dessert with whipped cream and a few summer berries. Put a couple of shortbread cookies on the plate and you will never want for anything again.


  • 425 ml heavy whipping cream
  • 50 ml freshly squeezed lemon juice
  • 75 g sugar
  • 1  1/2 lemons, zested

In a pot over medium heat, pour in the cream and cook for about 10 minutes until it starts to get bubbles on the side. Do not let the cream boil over so stir it constantly.

Take off the heat and add the sugar, stirring until completely dissolved. Add the lemon juice and zest and let this stand for 10-15 minutes. Strain through a fine mesh sieve. Pour into containers and cover with saran. Place in the fridge. The cold temperature of the fridge will completely set this.

I also really love limes, so I am going to try it that way. I will let you know how it turns out. Should be as good, I’m hoping.



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