Lemon Cream

  • Yield: Makes enough for one 10-inch angel food cake


  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour (not self-rising)
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest


  1. Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream in a mixer on medium speed until stiff peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Add lemon zest and gently fold to combine. Refrigerate lemon cream, up to overnight.


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