Lemon Curd Cream for Fresh Fruit

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  • 1 pint heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 cup lemon curd, or to taste


Place mixing bowl and whisk in freezer for 10 minutes before you start.
Whip cream until soft peaks form. Add sugar and whip to form stiff peaks.
Place lemon curd in a separate bowl and add 1/4 of whipped cream. Mix curd and cream together until completely combined.
Fold in remaining whipped cream.

Wonderful served with strawberries and angel food cake or pound cake. Use it in place of plain whipped cream on pies, crisps and cobblers. This cream sends waffles with strawberries over the top!
Recipe from Central Market Poulsbo - Culinary Resource Center
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