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Recipe Detail Page
Lemon Meringue Cream
Autumn 2011
An instant recipe for a thickened lemon cream. It is softer than lemon curd although it has a similar taste. I usually buy the meringues for it. If you have larger meringues, break them up into smaller pieces.
2 cups (500 mL) whipping cream
½ cup (125 mL) unsalted butter
1 cup (250 mL) granulated sugar
½ cup (125 mL) sieved lemon juice
2 tsp (10 mL) grated lemon rind
8 small meringues
1 cup (250 mL) frozen blueberries, preferably wild
1 Bring cream, butter and sugar to a boil in a saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally, for 12 minutes. Remove from heat and stir in lemon juice and grated lemon rind.
2 Divide meringues and blueberries between 8 glass dishes or wine glasses. Pour lemon cream over and chill until set, about 2 hours.
Serves 8
