Ingredients:

  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. In a small saucepan, whisk together the granulated sugar and cornstarch until no lumps remain.
  2. Stir in the lemon juice, lemon zest, and water.
  3. Place over medium heat, stirring constantly. Bring to a gentle simmer until the mixture thickens and becomes translucent—it should be thick enough to coat the back of a spoon.
  4. Remove from heat and transfer to a bowl. Let the lemon base cool completely to room temperature.
  5. Pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl.
  6. Beat on medium-high speed until stiff peaks form.
  7. Add two large spoonfuls of the whipped cream into the cooled lemon base and stir vigorously to lighten the texture.
  8. Gently fold the remaining lemon base into the whipped cream using a rubber spatula with a 'cut and fold' motion until the color is a uniform pale yellow.
  9. Spoon or pipe the mixture into 8 individual serving glasses.
  10. Refrigerate for at least 2 hours to allow the dessert to set.