Lemon cream
Coeur à la crème
Beat the egg whites until fluffy; whisk the cream. Stir the egg yolks together with the sugar, lemon juice and lemon rind and heat au bain marie or in the microwave (30 seconds at the time, stir well in-between) whilst stirring until the mixture thickens. Allow it to cool down for 10 minutes and stir it together with the cream and egg whites. Distribute the mixture over glasses or bowls and decorate with a piece of lemon rind.
The Worldcook site has another recipe for lemon cream. This recipe was inspired by "Karibu. Welcome to the Cooking of Kenya" by Ann Gardner.
Whip the cream with the sugar. Beat the egg whites until they are fluffy. Mix the cream, the cream cheese and the egg whites. Put a muslin cloth in a pudding mold and spoon the cream cheese mixture in the mold. Refrigerate overnight. Carefully turn the pudding on a plate and take off the clothe. Serve with fruit or raspberry sauce.
In the perfect world, this should be served in a heart shaped mold.
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for Worldcook's recipe page