Lemon Cream

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sugar
  • 2 tablespoons cornstarch
  • teaspoon salt
  • 1 cup water
  • ¼ cup fresh lemon juice
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • Whipped cream and fresh strawberries


    1. Combine the sugar, cornstarch and salt in a saucepan or the top part of a double boiler. Gradually stir in the water. Cook over hot water or medium heat, stirring constantly, until thickened.

    2. Add the lemon juice and cook until thickened. Add a little of the hot mixture to the egg. Stir into the remaining hot mixture. Cook, stirring constantly, over low heat for one or two minutes.

    3. Remove from heat and add the lemon rind and vanilla. Cool.

    4. Fold the whipped cream into the mixture. Serve in sherbet glasses, garnished with whipped cream and strawberries.