Total Time
Prep 10 mins
Cook 0 mins

Try this on angel food, sponge, or pound cake. Its not too sweet!


  1. Beat cream on high speed until it begins to thicken.
  2. Gradually add sugar.
  3. Continue beating and add lemon juice.
  4. Beat until soft peaks form.
  5. Fold lemon rinds in by hand.
  6. Refrigerate.
Most Helpful

DON`T taste this till you top your dessert! I just wanted to eat it all my itself! Light, airy and refreshing!

Rita~ February 27, 2003

I used this recipe to fill small cream puff cases as a change from plain sweetened whipped cream. I sliced the puffs in half, spread cream on bottom half, topped with slices of strawberries, replaced top half then dusted tops with icing sugar/powdered sugar. They were yummy. :) Thanks for a 'keeper'.

Jen T November 11, 2006

This went fabulous with Norwegian Rhubarb Pudding Norwegian Rhubarb Pudding. Not too sweet so it goes well with this tarter dessert! I left out the lemon rind so I could pipe it easier. Thanks

Mama's Kitchen (Hope) September 14, 2005