|heavy cream, cold|
|lemon juice, freshly squeezed and strained (about
|lemon zest, finely grated||.|
Into a medium bowl, pour the cream and refrigerate for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)
In a medium bowl, whisk together the eggs and sugar until well combined. Gradually whisk in the lemon juice. Strain the mixture into a large bowl. Stir in the lemon zest.
Starting on low speed and gradually raising the speed to high as it thickens, whip the cream until it mounds softly when dropped from a spoon.
Use a large whisk to fold the whipped cream into the lemon mixture. It will not be totally uniform. Refrigerate the lemon cream filling for 30 minutes. The filling will separate with a frothy cream covering the lemon-color mixture. After 30 minutes, use the large whisk to fold the filling with a few strokes to make it more even. Pour the filling into a 4 cup glass measure with a spout.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.