Cook's notes: Every bite of this creamy smooth lemon cream is decadent. It can served in a small demitasse cup, parfait or wine glass. Crumbled ginger cookie crumbs add a finishing touch or top the lemon cream with fresh blueberries or serve over a slice of pound or almond cake. Meyer lemons were suggested for this recipe but regular lemons will work too.
The recipe serves 4 and would shine at the dessert table for a spring brunch.
Recipe from bonappetit.com
I discovered these crisp ginger cookies and found it was not easy to stop at just one. They go well with coffee or tea.
Meyer Lemon Cream
- 3 large eggs
- 2/3 cup sugar
- 3 tsp. lemon zest
- 1/2 cup fresh lemon juice
- 2 TB. butter, cut into pieces
- 1 cup heavy cream
- 2 crisp ginger cookie crumbs
- Whisk eggs, sugar, lemon zest and lemon juice in a saucepan over medium heat
- Stir constantly until thickened (mixture should coat wooden spoon) about 5-8 minutes
- Transfer mixture to blender, add in butter on low speed, blend until smooth
- Transfer mixture to to a bowl, cover with plastic wrap and chill at least 2 hours
- Just before serving slightly whip cream till it starts to thicken
- Fold into lemon curd and sprinkle with cookie crumbs
Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in California backyards, but rising demand and wide culinary interest has created demand for a commercial crop and they are increasingly available at markets.