This is an easy, but delicious Passover dessert that can be eaten all year round. You can whip this up any night of the week.
- Prep Time
- 6 tall glasses ServingsServings
- 5 egg yolks
- 3/4 Cup Granulated Sugar
- 1 cup Freshly Squeezed Lemon Juice
- 1/4 cup Butter
Cream Cheese Mixture
- 2 Cups Temp Tee Whipped Cream Cheese
- 1 Cup Granulated Sugar
- 4 Lemons, zested and juiced
- 2 Cups Heavy Cream
- 1/2 Cup plus 1 teaspon Granulated Sugar
- Fresh Strawberries, Blueberries, and Raspberries
In a double boiler mix the egg yolks, sugar, and lemon juice together. Turn the fire on medium heat and let the mixture cook
stirring occasionally with a metal hand whisk. Cook for 30 minutes until the mixture thickens to the consistency of yogurt. Remove from
the flame and stir in the butter. Set the lemon cream aside to cool.
In an electric mixer with the paddle attachment cream together the cream cheese, sugar and lemon zest. Set aside. In an electric mixer
with the whisk attachment whip the heavy cream and ½ cup of sugar to soft peaks. Wash the fresh berries, place them in a bowl and
let them sit in the lemon juice and 1 Tablespoon of granulated sugar.
Line up 6 tall glasses and layer berries, lemon cream mixture, cream cheese mixture and whip cream until reaching the top of the glass.
Finish off the glass with
a fresh berry that hasn't been soaked.