LEMON CREAM
Provided by Martha Stewart
Yield Makes enough for one 10-inch angel food cake
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream in a mixer on medium speed until stiff peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Add lemon zest and gently fold to combine. Refrigerate lemon cream, up to overnight.
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