21 Oct 2009
|Whipping cream||1 Cup (16 tbs)|
|Lemon rind||1 Teaspoon, grated|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
Whip cream until stiff in a medium bowl.
Thoroughly fold in lemon zest, sugar, lemon juice and brandy.
If cream becomes too thin after the addition of brandy, whip again.
Refrigerate until ready to use.
Lemon Cream Recipe