Lemon Cream – Easy Weeknight Dessert

Lemon Cream is a quick and easy creamy dessert made with cream cheese and lemon curd. Spread it on cookies, use as a pastry filling, or as a simple treat with fresh berries.

Don’t you love easy desserts? I sure do! This lemon cream is also perfect in a berry trifle—which I made recently with my favorite Cream Cheese Pound Cake. The trifle was lovely with strawberries and blueberries and the pound cake and lemon cream complemented each other perfectly.

Lemon Cream is a quick and easy creamy dessert that can be spread on cookies, used as a pastry filling, or as a simple treat with fresh berries.

Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”Henry James

The dog days of summer they’re called, those hot, sultry afternoons with shadows already growing longer and steam rising from the ground as if an ancient monster lies beneath the red Georgia clay, breathing heavily into the air.

They were the end before the beginning, those fleeting moments when we tried to snatch every ounce of fun to carry us through the dreary days of schoolbooks and routines.

The iciness of the Ideal City Pool or the tepid coolness of the Montezuma City Pool was our solace, as we strutted around, girls in bikinis and boys in shorts, looking but not looking, sunbathing, swimming, laughing. Some days we would forgo the pool in favor of the muddy Flint, slipping off the sandbar into the water, always mindful of the possibilities of snakes or alligators or parents.

The more adventuresome ones might dive into the illusory blue-green waters of a bauxite pool, danger the ever-present talisman to which they clung.

Summer nights meant riding in cars through town, up one street, down another, stopping wherever small crowds gathered, sharing forbidden fruits and reveling in the brief freedom before curfew. We would often sit on the front porch until late in the night, listening to the sounds of drag racing just a mile or so away…1..2..3..go!

Other nights we would obediently go to bed, only to slip through the window and disappear into the blackness, jumping into a friend’s car to ride through town again, pretending we could hang with the older kids, if only for a little while.

Lemon Cream is a quick and easy creamy dessert that can be spread on cookies, used as a pastry filling, or as a simple treat with fresh berries.

This easy lemon cream takes me back to those days, savoring spoonfuls of something decadent while sitting on my friend’s front porch, the sound of engines revving in the distance.

We were more likely to have some store-bought ice cream or boxed brownies back in those days, but we would have inhaled this simple lemon cream, drizzled over some freshly picked blackberries.

Would that I could step back to that front porch just for a moment, back to the simple innocence of sweet summer evenings when you’re young and the world hasn’t changed you yet.

Lemon Cream is a quick and easy creamy dessert that can be spread on cookies, used as a pastry filling, or as a simple treat with fresh berries.

Lemon Cream – Perfect Summer Dessert

This simple lemon cream is easy and so good with crumbled shortbread cookies or berries, or as the base for a tart—the possibilities are endless!

The recipe is just cream cheese mixed with a good quality lemon curd, either store-bought or homemade, with a little fresh lemon juice and zest mixed in, and just a tiny bit of almond extract for flavor.

Lemon Cream is a quick and easy creamy dessert that can be spread on cookies, used as a pastry filling, or as a simple treat with fresh berries.

Lemon Cream is a quick and easy creamy dessert that can be spread on cookies, used as a pastry filling, or as a simple treat with fresh berries.
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Lemon Cream - Easy Weeknight Dessert
Prep Time
10 mins
Total Time
10 mins
 

Lemon Cream is a quick and easy creamy dessert that can be spread on cookies, used as a pastry filling, or as a simple treat with fresh berries. It's a luscious treat that's perfect any time!

Course: Dessert
Cuisine: American
Yield: 48 tbsp
Calories: 42 kcal
Author: Lucy
Ingredients
  • 1 8- ounce brick Philadelphia cream cheese softened
  • 1 11- ounce jar good quality lemon curd
  • 2 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon almond extract
Instructions
  1. In bowl of stand mixer, whip cream cheese until smooth then add lemon curd and beat on medium until combined. Add lemon zest, juice, and almond extract, and beat on medium-high until well-mixed and creamy.

 

 

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