"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Cream Recipe

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This recipe for Lemon Cream, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caroline Williamson
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
- 4 eggs at room temperature
- 1/3rd cup of sugar
- 1 tsp unflavored gelatin
- 1/2 cup sour cream, lightly whipped
- 2 tbsps cold water
- 2 tbsps fresh grated lemon zest plus additional grated lemon zest for the garnish

Directions:
Directions:
(1) Beat the eggs in a medium bowl until they are foamy. Gradually add sugar; continue beating until the eggs are pale and tripled in volume-about five minutes.
(2) Sprinkle the gelatin over the water in a small bowl. Allow this to stand at room temperature until softened-about three minutes.
(3) Heat gelatin mixture in a small saucepan over very low heat. Stir in the lemon juice and the one teaspoon of lemon zest.
(4) Fold the gelatin mixture and sour cream into the egg mixture. Spoon into crystal sherbert or glass serving compotes; refrigerate until chilled and slightly thickened-about 30 minutes.
(5) Garnish with additional finely grated lemon zest before serving. Lemon cream can be refrigerated loosely covered one and one half hour before serving.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Dear Jennie and Vincent,
This recipe was given to me by some dear friends who have shared their lovely home with us many evenings. I think that lemon is a delicate and refreshing flavor to complete nearly any dinner.
Love,
Caroline

 

 

 

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