Lemon Cream

  • Servings: MAKES ABOUT 1/3 CUP

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  • 1/3 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon Tabasco
  • Salt and freshly ground pepper
  • 2 large scallions, thinly sliced

How to make this recipe

  1. In a small bowl, mix the sour cream with the lemon juice, lemon zest and Tabasco; season with salt and pepper. Fold in the scallions and serve.

Make Ahead

The Lemon Cream can be refrigerated overnight. Add the scallions just before serving.

Contributed By Photo © Andrew Purcell Published May 2000

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