Lemon Cream
Makes about 2 cups
  • ½ cup sugar
  • Zest of 1 large lemon
  • 3 tablespoons cornstarch
  • ⅛ teaspoon kosher salt
  • ¾ cup water
  • ½ cup fresh lemon juice
  • 3 large egg yolks
  • 1 tablespoon unsalted butter, softened
  • ¾ cup heavy whipping cream
  1. In a medium bowl, rub together sugar and zest with fingertips to combine; add to a medium saucepan. Whisk in cornstarch and salt. Add ¾ cup water and lemon juice, whisking until smooth. Whisk in egg yolks. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
  2. Line a rimmed baking sheet with plastic wrap. Pour curd onto baking sheet, and press another layer of plastic wrap directly onto surface to prevent a skin from forming. Place baking sheet on a wire rack, and let cool to room temperature.
  3. In a large bowl, beat cream with a mixer at high speed until stiff peaks form. Add lemon mixture, and beat until combined.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/spiced-wine-poached-mirliton-tart/