I got this from the June issue of Chatelaine, my trusty and favorite Canadian magazine. I haven't made this yet, but it looks like it's a quick, easy and refreshing summer dessert everyone will think you fussed over. All of Chatelaine's recipes are triple tested and always turn out fantastically! Chilling time not included in cooking time.
My Private Note
Units: US | Metric
- 1Use a large saucepan with very high sides because mixture must boil rapidly for several minutes.
- 2Pour cream into pan and set over high heat.
- 3Add sugar stirring until sugar dissolves with a wooden spoon.
- 4When mixture comes to a boil, start timing and let it boil rapidly 2 to 3 minutes.
- 5Don't stir.
- 6If it rises close to the top, reduce heat to medium-high.
- 7Then remove from heat.
- 8While mixture is heating, finely grate peel from 1/2 a lemon (peel is not essential but adds extra zestiness).
- 9Squeeze 1/2 cup juice from lemons.
- 10As soon as you remove pan from heat, stir peel and juice into mixture.
- 11Let mixture sit until it cools down to warm stage.
- 12Refrigerate right away.
- 13Cream will thicken as it sits, so you can serve it in about an hour, but keeping it refrigerated at least 3 or 4 hours or overnight makes it even better.
- 14Serve topped with a mixture of fresh seasonal fruit like raspberries, blueberries or kiwi.
- 15Eliminate the need for small serving dishes by immediately pouring hot mixture into a single large bowl and refrigerating.
- 16Then just before serving, spoon chilled thickened dessert into pretty dessert bowls and surround with fresh fruit.
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Nutritional Facts for Three Ingredient Lemon Cream
Serving Size: 1 (115 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 345.4
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 18.2 g
- Cholesterol 108.6 mg
- Sodium 31.2 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 1.6 g
- Sugars 16.7 g
- Protein 2.0 g