Lemon Cream

• 1/2 cup well-chilled heavy cream
• 2 tablespoons confectioners' sugar
• 3 tablespoons sour cream
• 2 teaspoons freshly grated lemon zest
• Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

1. In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks.
2. Fold in sour cream and lemon zest.
3. Lemon cream may be made 1 hour ahead and chilled, covered.
4. Whisk cream lightly before serving.
5. Serve cream garnished with zest.

well, sugar, sour cream, freshly grated lemon zest, lemon zest

Taken from www.epicurious.com/recipes/food/views/lemon-cream-13725 (may not work)