Lemon Cream

1. 1

   In the top of a double boiler set over simmering water, whisk the arrowroot into the lemon juice until thick and shiny.

2. 2

   Cook until warmed through.

3. 3

   In a small bowl, whisk the egg yolks with the sugar until smooth and lemon colored.

4. 4

   Add the lemon juice mixture to the sugar and yolks and stir.

5. 5

   Return the mixture to the double boiler and whisk over simmering water for 10 minutes, or until thick.

6. 6

   Set aside and keep warm.

7. 7

   Serve the Lemon Cream with Angel Food Cake, accompanied with strawberries and raspberries.

No additional tips available.