Frozen Meyer Lemon Cream with Blackberry Sauce
Transport your taste buds to a world of luscious citrus and vibrant berries with this Frozen Meyer Lemon Cream with Blackberry Sauce. This impressive no-bake dessert combines the silky smoothness of a lemon custard, made from the zest and juice of fragrant Meyer lemons, with the airy lightness of whipped cream for a refreshing frozen treat. The tart, citrus-forward base is perfectly complemented by a decadent blackberry sauce simmered with honey for a touch of natural sweetness. Ready in just minutes of hands-on prep and garnished with fresh mint leaves, this elegant dessert is perfect for warm-weather gatherings or anytime you crave a show-stopping yet simple finale to your meal. With its striking color contrast and bright, tangy flavors, this recipe is a must-try for citrus lovers.
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Recipe Information
Ingredients
- 4 whole (zested and juiced) Meyer lemons
- 1 cup Granulated sugar
- 6 large Egg yolks
- 1.5 cups Heavy whipping cream
- 2 cups Fresh blackberries
- 2 tablespoons Honey
- 1 tablespoon Water
- 1 small handful Fresh mint leaves (optional, for garnish)
Instructions
In a medium mixing bowl, combine the zest from 4 Meyer lemons, 1 cup of granulated sugar, and the juice of those lemons (approximately 1/2 cup of juice). Mix well and let sit for 5 minutes to allow the flavors to meld.
In a heatproof bowl, whisk together 6 egg yolks with the lemon mixture until smooth.
Place the bowl over a pot of simmering water (double boiler method) and whisk continuously for 8-10 minutes, or until the mixture thickens to a pudding-like consistency. Remove from heat and cool to room temperature.
In a separate bowl, whip 1.5 cups of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled lemon mixture until fully combined and smooth.
Transfer the mixture to a freezer-safe container, spreading it evenly. Cover tightly with plastic wrap and freeze for at least 4 hours, or until firm.
In the meantime, prepare the blackberry sauce. In a small saucepan over medium heat, combine 2 cups of fresh blackberries, 2 tablespoons of honey, and 1 tablespoon of water.
Cook the mixture for 5-7 minutes, stirring occasionally, until the blackberries break down and the sauce thickens slightly. Use a fine-mesh sieve to strain out the seeds if desired. Cool the sauce to room temperature, then refrigerate until ready to serve.
To serve, scoop the frozen Meyer lemon cream into bowls or onto plates. Drizzle with the chilled blackberry sauce and garnish with fresh mint leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 43.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
