Light, fluffy summer dip to serve with cut fruit, melons, angel food cake, or doughnut holes.
In a double boiler over low heat, dissolve sugar, flour, and lemon juice. Stir in zest. Beat egg yolk and slowly stir in to the lemon mixture. Beat egg white until stiff and fold into the lemon mixture. Add boiling water and cook in the double boiler until glossy and thick (about 10-15 minutes). Remove from heat and allow to thoroughly cool. Whip cream and powdered sugar until soft peaks form. Fold into the lemon sauce.
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This turned out perfect and was just what I wanted for my granola and blueberry parfait! Thank you!!!
Absolutely delicious! Tart and creamy, perfect topping for any fruit. This will become a standard for me!
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4 Comments
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D'Ann Davidson on 11.14.2012
use this with “great granola with cherries & almonds” and layers of fresh blueberries for a lemon blueberry parfait.
Michelle Robin on 6.28.2011
Turned out perfect, you can add more lemon juice to make it the perfect tartness you desire!
The Suzzzz on 6.11.2011
I’m so glad! It takes a little extra effort to make but it totally worth it.
bderby on 6.11.2011
We loved this dip. made it last week and am getting ready to make it again–delicious with strawberries and blueberries!