|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.