My recipe which was an ad lib from several I found on line.
Bring to boil, yes a boil, 2 cups heavy cream and 2/3 cup sugar. When it has boiled for a full minute add 3 California bay leaves. (I used dry ones, but if you had fresh, one would be sufficient, I think.) Let this simmer for 5 min or so stirring constantly. Remove from heart and stir in the juice of 2 Meyer lemons. Let it cool for about 5 min stirring occasionally so a skin doesn't form on top. Pour into cups, ramekins or what ever pretty little dish you have and refrigerate over night or at least for 5 hours to allow it to set.
Mac had a lemon slice on his. By the look on his face, he concurs with my thoughts on cream and sugar loaded desserts.
Yup, just wonderfully delish. And it was so very easy to make too. I thought the cream would separate when it boiled, or at least clot unevenly or something terribly unappealing like that, but it doesn't. And the lemon doesn't curdle it at all either. Not really sure why, but I am thrilled that this is so easy and so fabulously yummy!
Happy Monday
XOXO
Larkin
Posted with Blogsy
March 11th, 2013 at 1:47 pm
Mmmm!!!! Sounds similar to lemon custard, one of my favorite desserts to make! Pity I don’t ever see Meyer lemons here in central Tx.
March 11th, 2013 at 2:48 pm
I bet you could use regular lemons just maybe add a touch more sugar.