There is something about lemons that make me smile. They are bright, cheery, and hold a promise of something tasty. I even had my room painted to match the tea cup in the picture above when I was in high school.
I have a slight obsession with lemons. When I lived in Mexico I had a seemingly endless supply of them since there were trees on our property. I created all sorts of treats; lemon curd, soothing lemon chamomile popsicles, lemon scones, strawberry lemonade,lemon bars, honey-sweetened lemonade, well, you get the picture. Many of those recipes ended up my cookbook Steeped, others made their way to the blog.
Once I moved back to the States lemons didn’t show up as much at my house. I forgot how expensive they can be in the store! Except for a few here or there that I would buy when visiting family I haven’t really bought any in about 10 years. Thankfully I have an awesome friend that had more lemons than she needed so I had a supply that just recently ran out.
Lemons on the counter again inspired me to start drinking my morning vanilla lemon “tea”. It also left a few to make a tasty treat like this fresh lemon whipped cream. I’m not going to lie and tell you that I didn’t eat a few spoonfuls of it as soon as I whipped it up. I’m sure it would be amazing on lemon scones, or better yet with lemon scones and lemon curd. I didn’t have quite enough lemons left to make all three so I stuck with the whipped cream.
That’s another obsession I have, whipped cream. Have you noticed that this is my fourth post about whipped cream? Check out the recipe index to visit my other friends. Believe me there are still more to come this spring.
Back to this tasty lemon whipped cream. It is very easy to make, yet seems so fun and a bit fancy when you serve to your guest with fresh fruit or other dessert of your choice. I prefer to use raw cream but I can’t get my hands on any now so I settle for pasteurized cream from Trader Joe’s.
However you make it I hope you enjoy it as much as I have! Now off to the kitchen with a spoon I go…
- 1 pint whipping cream
- 4 TBS powdered sugar
- 2 TBS lemon juice
- 1 TBS lemon zest
- Mix the powdered sugar, lemon juice, and lemon zest in a medium sized bowl.
- Pour in the cream. Whipped on high for about 5 minutes or until slightly stiff peaks begin to form. (if you go to far you will make sweet butter.)