Lemon Cream

This image courtesy of Joseph DeLeo

This is very nice with Angel Food Cake.


Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturesweet, tart

Type of Dishdessert sauce


  • ¾ teaspoon arrowroot
  • 1/2 cup fresh lemon juice
  • 3 egg yolks
  • 1/2 cup sugar


  1. In the top of a double boiler set over simmering water, whisk the arrowroot into the lemon juice until thick and shiny. Cook until warmed through.

  2. In a small bowl, whisk the egg yolks with the sugar until smooth and lemon colored. Add the lemon juice mixture to the sugar and yolks and stir. Return the mixture to the double boiler and whisk over simmering water for 10 minutes, or until thick. Set aside and keep warm.

  3. Serve the Lemon Cream with Angel Food Cake, accompanied with strawberries and raspberries.


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