Lemon Cream

1. 1

   In a bowl, using an electric mixer, whip together cream, confectioners sugar and lemon zest just until stiff peaks form.

2. 2

   Gently fold lemon curd into whipped cream mixture.

3. 3

   Spread or dollop over cooled cupcakes right before serving.

4. 4

   If making ahead, refrigerate lemon cream in an airtight container for up to 2 hours and spread on cupcakes just before serving.

5. 5

   It is best used the day its made.

6. 6

   Variation: Add a tiny drop of yellow food coloring for a brighter color.

* Per serving · 4 servings · Values may vary.

No additional tips available.