Lemon Cream Illusion

By norsegal8

This tart, intensely lemony cream is not technically a "cream" at all. Italian meringue replaces the whipped cream and the result is spectacular; lighter texture than Lemon Curd Cream, more intense lemon flavor and far fewer calories. It is firm enough to use as a filling for a cake roll but it needs the small amount of gelatin for a molded dessert such as a charlotte. Raspberry sauce is the perfect compliment.

Ingredients

• 1 1/4 teaspoons gelatin (optional)
• 2 tablespoons water
• 1 recipe Light Italian Meringue
• 1 recipe Lemon Curd prepared with 1/4 cup sugar

Preparation

Step 1

1. If using the gelatin: In a small heatproof glass measuring cup place the gelatin and water and allow it to sit for 5 minutes. Set the cup of simmering water for a few minutes , stirring occasionally until the gelatin is dissolved.

2. Prepare the Light Italian Meringue. When the mixer is on medium speed to cool the meringue, beat in the optional gelatin. When completely cool, add cold Lemon Curd and beat just to incorporate. Taste and fold in more sugar if desired. Use as soon as possible.