A bright homemade lemon spread adds tart flavor to seafood dishes. It keeps up to three days, so you'll have time to try it out on several dishes.
Beat heavy cream at medium-high speed with an electric mixer until stiff peaks form. Beat in remaining ingredients at low speed until blended. Cover mixture, and chill 2 hours before serving. Store leftovers in an airtight container in refrigerator up to 3 days.
FIG, Charleston, SC
I made this recipe exactly as written. It was wonderful. I served it on the Tuna Cornbread Cakes. I will be making both of them again. They are keepers.