The lemon juice does cause the cream to curdle, but in a good way: it causes the cream to thicken. This recipe is basically a frozen version a posset, a custard made by mixing cream with lemon juice and allowing it to set. There’s a great posset recipe on Food 52 here: https://food52.com/recipes/3060-lemon-posset
That's a good question. I have not made this, but from the photo, it appears that the lemon juice hasn't curdled the dairy. This recipe was tested by the Food52 test kitchen, so it should be fine.
Looking at the ingredient list, I see that there is a fair bit of fat in the dairy ingredients, which are cooked with the sugar and the lemon zest and then chilled before stirring in the lemon juice. That may also help to prevent it from curdling.
It's an interesting and appealing recipe. I'm going to try it! ;o)
All excellent points. I'm not a terribly experienced cook so I wasn't aware that the milk fat would have an effect on adding lemon juice. Thank you for replying.
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Looking at the ingredient list, I see that there is a fair bit of fat in the dairy ingredients, which are cooked with the sugar and the lemon zest and then chilled before stirring in the lemon juice. That may also help to prevent it from curdling.
It's an interesting and appealing recipe. I'm going to try it! ;o)