LEMON CREAM. No. 2

The lemon-infused water can be prepared up to 24 hours in advance and refrigerated. The finished lemon cream can be made up to 2 days ahead and stored covered in the refrigerator. The texture may thicken further upon chilling; gently whisk before serving if needed.

Store in an airtight container or covered custard cups in the refrigerator for up to 3 days. Due to the high egg content, do not leave at room temperature for more than 2 hours. This dessert is best served chilled and does not freeze well as the custard will separate upon thawing.