Real Sicilian Lemon Cream is elegant, wonderful, refreshing, and ridiculously easy to make.
– 2 lemons, zested – 1/3 cup lemon juice – 3/4 cup sugar – 2/3 cup heavy cream – 1 1/2 cups mascarpone cheese
In a medium saucepan, combine lemon zest, juice, and sugar. Stir the mixture frequently over medium heat until the sugar dissolves.
No grittiness should remain. Reserve the pan. Heat cream and mascarpone in a new saucepan over medium heat, stirring to melt.
Simmer it gently, not boiling! Whisk the lemon mixture into the pan after removing it from heat. Put into 4-6 small bowls or glasses after straining through a fine mesh filter.
Cool lemon cream until stiff. You may make them the day before and refrigerate them overnight. It takes 8 hours. Refrigerated lemon cream lasts 3 days.