Ingredients
2/3 cup sugar2 tablespoons cornstarch Dash salt3 large egg yolks2/3 cup whole milk1/2 cup lemon juice2 teaspoons grated lemon zest1 cup heavy whipping creamLemon slices, optional
Preparation
In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, about 2 minutes longer. Stir in lemon zest.
Transfer mixture to a bowl. Cover and refrigerate until cold.
To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
