"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Lemon Cream with Fresh Berries

Published by: Sarah

  • Dec
  • 8

We enjoy this year round. But when fresh berries are in season it’s even better.

1 c. Milk
Peel from 2 Lemons
½ c. Whipped Cream
1 T Lemon Juice
1 tsp. Vanilla
1 T Butter
½ tsp. Cornstarch
½ c. Sugar
1 tsp. Flour
3 Egg Yokes
Powdered Sugar

Combine milk and lemon peel and simmer 30 min. 
Let stand 1 hour. 
Combine egg yokes, sugar, flour and cornstarch. 
Set aside. 
Scald “lemon milk” and add to egg yoke mixture. 
Return to pot. 
Add whipped cream, lemon juice, vanilla & butter. 
Boil for about 3 minutes or until thickened. 
Spoon into 4 ceramic serving dishes placed on cookie sheet. 
Top with berries. 
Sprinkle berries with powdered sugar. 
Broil for 30 seconds until golden.


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