Swedish Lemon Cream

Swedish Lemon Cream

Lemon Cream is similar to crème fraîche, but it is thickened with gelatin. The delicate, rich flavor complements many dinner menus.

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

12

servings

2
envelopes unflavored gelatin
3/4
cup lemon juice
1/2
cup boiling water
1/2
cup sugar
2
tablespoons grated lemon peel
4
cups whipping (heavy) cream
1/3
cup sugar
2
packages (10 ounces each) frozen raspberries in syrup, thawed
  1. Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
  2. Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Searching for the perfect garnish? Edible flowers make an elegant statement. Adorn your lemon cream with pansies, violas or nasturtiums. Plain or sugar-coated edible flowers add a splash of color and flavor to any dish. You can use your own untreated edible flowers, or find them in the produce section of specialty grocery stores.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 225 ),
  • Total Fat 25 g
    • (Saturated Fat 15 g,),
  • Cholesterol 90 mg;
  • Sodium 35 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 2 g,
  • Protein 3 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.