Fresh Berries with Lemon Cream
This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing tartness. It’s lovely as a topping for scones and biscuits at brunch or dolloped on fresh berries for dessert, as in the recipe here. Slideshow: Amazing Ideas for BerriesRecipe from Food & Wine America's Greatest New Cooks