1/4 cup lemon juice (from about 4 lemons, preferably Meyer lemons)
1 1/4 cups heavy cream
1 cup yogurt or sour cream, preferably made from whole milk
2/3 cup sweetened condensed milk
1/2 tsp. vanilla extract
1 tbsp. finely grated lemon zest
Fresh mint sprigs
1. Combine lemon juice, heavy cream, yogurt (or sour cream if using), sweetened condensed milk, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-low speed until the cream foams and forms soft peaks when you turn off the mixer and lift the whisk.
2. Stir in the lemon zest with a spatula and refrigerate for 30 minutes or up to 2 hours.
3. Spoon into dessert cups, bowls or parfait glasses and garnish each serving with fresh berries, thinly sliced lemon, mint sprigs or a dollop of whipped cream, if desired.
Makes 4 servings.
Date: May 1, 2007