This is lemon cream, not to be confused with lemon curd which should not even be used in the same sentence. The process makes for the utmost smooth and silky lemon cream. Use to top pavlova, mound on pound cake, spread over cheesecake, make a tart, fill some scones or give as a gift, which, with one taste, may be impossible to do. Recipe from Dorie Greenspan. Note: It is necessary to follow the instructions precisely and resist tasting and re-dipping the spoon. Enzymes in the mouth break down the cream to a watery consistancy...or so I believe. Chill time not included.