Lemon Curd Cream
"A sauce that makes everything special. Can be used to dip fruit, top fruit pie, fill cream puffs, top angel food cake, cobblers, crisps or pound cakes...but best of all, topping waffles with strawberries. Just don't add too much curd because the egg-laden density of the will overwhelm the air-infused lightness of the whipped cream. The result will be more dense than is appealing."
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 1 pint heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1⁄2 cup lemon curd (to taste)
directions
- Place mixing bowl and whisk in freezer for 10 minutes before you start.
- Whip cream until soft peaks form. Gradually add sugar and whip to form stiff peaks.
- Place lemon curd in a separate bowl and add 1/4 of whipped cream. Mix curd and cream together until completely combined. Fold in remaining whipped cream.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
