Lemon Cream

This recipe is so simple, I don't know why I haven't discovered it earlier!   The basic lemon cream is a smooth yet thick cream which holds its shape, but also spreads well.   It can be served on its own with tuiles, plus a fruit coulis, or spread on a pavlova with raspberries, or even with crushed meringue mixed in.   It is also absolutely divine with a dark berry sorbet as a contrast in both flavour and texture.

Lemon Cream

Lemon Cream

1 pint double cream

10oz/300g good quality lemon curd (home made works best)   

Pour the cream into a large bowl and stir in the curd.  This should thicken immediately.  If not, whip the mixture lightly.  If you want to make quenelles (those professional egg-shaped spoonfuls), chill it first.  This quantity will more than cover a good pavlova, or serves 6-8. 

Lemon Curd

Grated rind and juice of 4 lemons

4 eggs, beaten

4oz/100g butter

1lb/450g sugar  

Put all the ingredients in a bowl over a saucepan of boiling water/double boiler, and stir until the sugar has dissolved.   Carry on heating it, stirring from time to time, until the mixture has thickened – it coats the back of the spoon, and then becomes more difficult to stir.  Strain through a sieve (important – it gets rid of any lumpy bits of egg) into small (clean) jars.   Cover the jars as per jam – with waxed discs and cellophane tops.  Alternatively, as you will be using this up quickly, cut circles of parchment to fit the jars, and then put the lids back on firmly.