Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.
4 cups quartered small strawberries
1/4 cup fresh Meyer lemon juice
1/4 cup sugar
1/4 cup whipping cream
How to Make It
Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.
Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.
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Ridiculously good. I make it every time I can get my hands on halfway decent strawberries. Works excellently in company and flying solo simple. Great for people with a sweet tooth who want to nix the ice cream.
This is an absolutely wonderful recipe. I only learned last winter that there are Meyer lemon trees in my area. When a branch broke off, I squeezed and froze all the juice in ice trays for future use and even made lemonade. The Meyer lemon syrup enhances almost any kind of fruit and can also be made with Splenda for my diabetic friends. My granddaughter insisted I serve this dish at her wedding rehearsal for 40 people. I cut strawberries all day it seemed, but it was worth it!
I will definitely make this again. This was outstanding the strawberries and the lemon were very floral tasting and sweet. The balance was wonderful. I totally recommend getting the Meyer lemons for this recipe. I did serve it over ice cream and will be using this with homemade shortcakes