Prep 5 mins
Cook 0 mins
- 1 cup heavy cream
- 4 tablespoons sugar
- 4 tablespoons lemon juice, strained
- 2 teaspoons lemons, zest of
- Whip heavy cream.
- Fold in sugar, lemon juice and zest.
I used this as the whipped cream for Strawberry Shortcake With Balsamic Honey. It's the best of the 'zest'.
WHY! WHY? WHY!!!!????? Why is it that I have lived all of these long years and never heard of or tasted this simple, addictive, divine substance? This was one of those recipes that disappeared like smoke around my house. This is the bomb with Easy Lemon Pound Cake #11763 or angel food cake! Thank you so much for sharing!
I've been making whipped cream for a number of years now, but I've never made one quite this delicious! The lemon rind and lemon juice really sets this whipped cream above the rest! This would be excellent served with any dessert you would normally use whipped cream. I will love using this over my special Belgian Waffles! Thank you, Carole Reu! I love this!