Three-ingredient lemon cream

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5 min


6 servings

* PLUS Cooking time: 4 minutes


  • 500-mL container 35% cream , about 2 cups
  • 1/2 cup granulated sugar
  • 2 lemons


  • Use a large saucepan with very high sides because mixture must boil rapidly for several minutes. Pour cream into pan and set over high heat. Add sugar. Using a wooden spoon, stir until sugar dissolves.
  • When mixture comes to a boil, start timing and let it boil rapidly 2 to 3 minutes. Don’t stir. If it rises close to the top, reduce heat to medium-high. Then remove from heat.
  • While mixture is heating, finely grate peel from 1/2 a lemon (peel is not essential but adds extra zestiness). Squeeze 1/2 cup (125 mL) juice from lemons. As soon as you remove pan from heat, stir peel and juice into mixture. Then pour into individual dishes. If your glasses or dishes are not heatproof, let mixture sit until it cools down to warm stage. Refrigerate right away.
  • Cream will thicken as it sits, so you can serve it in about an hour, but keeping it refrigerated at least 3 or 4 hours or overnight makes it even better. Serve topped with a mixture of fresh raspberries and blueberries or whatever fruit you have. Eliminate the need for small serving dishes by immediately pouring hot mixture into a single large bowl and refrigerating. Then just before serving, spoon chilled thickened dessert onto pretty dessert plates and surround with fresh fruit.

Nutrition (per serving)

  • Calories
  • 345,
  • Protein
  • 1.8 g,
  • Carbohydrates
  • 20.8 g,
  • Fat
  • 29.5 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 31 mg.

We guarantee this is the easiest summer dessert you’ve ever made. Because of its creamy texture, your guests will think you had to fuss with lots of stirring and coddling. Not so. It’s a quick boil of cream and sugar, followed by a shot of lemon juice. Pour into any kind of dish. Before serving, add ripe fruit.