Lemon cream from Episode 46
About the Recipe
Take your strawberry shortcake game up a notch! This magical cream is just scrumptious. It has a light, infused lemon flavor and the mascarpone cheese gives it structure while still maintaining a light, airy quality. And it keeps for about a week! No more flat whipping cream on your leftover strawberry shortcake!
Ingredients:
8 ounces mascarpone cheese (can be found at Trader Joe's)
1 cup lemon curd (we used the recipe from Episode 19)
2 ounces limoncello (optional--you can replace with lemon juice)
2 T lemon juice
1 cup heavy whipping cream
2 T sugar
Whisk together the mascarpone cheese, lemon curd, limoncello, and lemon juice. In a separate bowl, whip the whipping cream with the sugar. Gently fold the whipping cream into the mascarpone mixture. Refrigerate the leftovers in a sealed tupperware and it'll keep for a week.
This recipe was adapted from the Limoncello Tiramisu recipe that Bootie found on the internet. For the biscuits, Bootie likes this buttermilk biscuit recipe (there are some great tips in there!) and Bossy likes the Marion Cunningham recipe for fluffy shortcakes from her cookbook, Fannie Farmer's baking book.
