Alina
268
If you love bright citrus flavors and creamy desserts, this lemon cream with whipped topping is a great choice. The lemon mixture is gently cooked until it thickens, cooled, then whipped into cold heavy cream for a fluffy, mousse‑like dessert. It is perfect for warm days, family gatherings or as a simple make‑ahead sweet for any special occasion.
Ingredients
- 3 pcs lemon
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup heavy whipping cream 33–36%
Instructions
- Cut the lemons in half and squeeze out all the juice from the pulp.
- Pour the sugar and cornstarch into the lemon juice and whisk until the ingredients are completely dissolved.
- Pour the lemon juice mixture into a saucepan and cook over low heat until it thickens, stirring constantly.
- Transfer the thickened lemon mixture to a separate bowl and place it in the refrigerator to chill.
- Meanwhile, whip the cold heavy cream with a mixer until it thickens and holds soft peaks.
- Beat the chilled lemon mixture until it turns pale, then gradually add it to the whipped cream, mixing with the mixer as you go.
- Transfer the cream to a piping bag. You can use a piping tip to create pretty swirls in dessert glasses or cups. Decorate as desired.
Nutrition
Serving: 100g | Calories: 240kcal | Carbohydrates: 31g | Protein: 1.5g | Fat: 12.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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