Let me just say right at the beginning that I don’t really even like lemon stuff all that much. The only reason I went in search of lemon recipes was that we have gotten a ridiculous amount of fresh, local Meyer lemons in our Greenling box the past few weeks. But this creamy, delicious, sweet, tart, pale yellow frozen dessert? This is good. It’s a minor pain to make, seeing as you have to haul out the thermometer, but it makes a big bowl full. The original recipe said six servings. Six servings? For giants, or really greedy people, maybe. We ate it in little custard cups and the two of us have each had several generous little cups full and there’s still a bunch left. I adapted the recipe only slightly, since I’ve never made anything quite like this before and I didn’t want to risk it not freezing or something equally horrible. I think next time I would add a bit more lemon juice and a bit less sugar. I also basically doubled the amount of berries – the original amount seemed somewhat scanty and I like me some berries! I used a mixture of raspberries, blueberries and marionberries.
Meyer Lemon Cream with Mixed Berries
adapted from Bon Appetit, March 2007
- 1/2 cup plus 3 T. sugar
- 5 T. plus 1 1/2 t. strained fresh Meyer lemon juice
- 3 large egg yolks
- 1 t. light corn syrup
- 1 cup chilled heavy whipping cream
- 2 cups frozen unsweetened mixed berries, thawed
Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
Meanwhile, using electric mixer, beat cream and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
Mix berries and any accumulated juices, remaining 2 tablespoons sugar, 1 1/2 teaspoons lemon juice; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with berries and serve.