Recipe | "Lemon Meyer Cream" by Sue Ready

Infuse your meal with the sunny sweet tang of Meyer Lemon Cream.

Cook's notes: Every bite of this creamy smooth lemon cream is decadent. It can served in a small demitasse cup, parfait or wine glass. Crumbled ginger cookie crumbs add a finishing touch or top the lemon cream with fresh blueberries served over a slice of pound or almond cake. Meyer lemons were suggested for this recipe but regular lemons will work too. The recipe serves 4 and would shine at the dessert table for a spring brunch. Recipe from
  • 3 large eggs 
  • 2/3 cup sugar 
  • 3 tsp. lemon zest 
  • 1/2 cup fresh lemon juice 
  • 2 TB. butter, cut into pieces 
  • 1 cup heavy cream 
  • 2 crisp ginger cookies, crumbled 
  • 1/4 cup toasted coconut
  • Whisk eggs, sugar, lemon zest and lemon juice in a saucepan over medium heat.
  • Stir constantly until thickened (mixture should coat wooden spoon) about 5 minutes.
  • Transfer mixture to blender, add in butter on low speed, blend until smooth.
  • Transfer mixture to to a bowl, cover with plastic wrap and chill one hour.
  • Whip cream and fold into lemon curd. Divide mixture among the serving glasses.
  • Zest lemon over the top of cream mixture. Sprinkle with toasted coconut and cookie crumbs.

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