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