- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon lemon zest (from 1 to 2 lemons)
- 3/4 cup fresh lemon juice (3 to 4 lemons)
- 3/4 cup sugar
- 6 egg yolks
- 2 whole eggs
- 2 cups heavy whipping cream
- 1 pint strawberries, sliced, for garnish
Directions
Whisk together lemon zest, lemon juice, sugar, egg yolks and whole eggs in mixing bowl. Pour into a saucepan over the lowest temperature setting on the stove top.
Cook, stirring occasionally, until mixture thickens to the consistency of pudding, about 30 minutes. Remove from the heat, pour into a mixing bowl, and place in the refrigerator to cool.
Whip heavy cream until thick and stiff peaks form. Gently fold lemon mixture into whipped cream until blended. Refrigerate for 4 to 6 hours. Serve garnished with fresh, sliced strawberries.
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