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 – Perfect Summer Dessert
Lemon cream is easy and so good with crumbled shortbread cookies or berries, or as the base for a tart—the possibilities are endless!
Lemon Cream - Easy Weeknight Dessert
- 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
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.