This scrumptious dessert is delightfully creamy and tangy at the same time.
- Prep time 20 minutes
- Total time 2 hours & 20 minutes
- Portion size 5 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In medium saucepan, whisk cream and sugar over medium-high heat until boiling. Reduce heat to medium; simmer, whisking constantly, for 5 minutes (lower heat slightly or remove pan from heat momentarily if bubbling more than at a gentle boil).
Remove from heat; whisk in lemon juice. Let stand 10 minutes, then whisk again. Divide mixture among dessert cups, cover with plastic wrap and refrigerate for at least 2 hours. (Make-ahead: Can be refrigerated for up to 3 days.) Top with whipped cream, and lemon zest, if using.
TEST KITCHEN TIP
It’s important to use bottled lemon juice in this recipe because its acidity level is consistent, unlike that of fresh lemons. A sufficient acidity level is necessary for the cream to set.
Nutritional facts PER EACH OF 5 SERVINGS about
- Calories 415
- Total fat 31 g
- Saturated fat 20 g
- Cholesterol 100 mg
- Sodium 25 mg
- Total carbohydrate 32 g
- Fibre 0 g
- Sugars 32 g
- Protein 2 g
- Iron 0.1 mg
