Ever have one of those days where you think everything is just a bunch of sour lemons?  Looking at the glass half full instead of half empty, one can have a better appreciation for California’s wonderful lemon crop surrounding our region and take advantage of this amazing fruit.  During March, the Meyer lemons on our neighborhood trees and on our local farms are at the peak of flavor.  The lemons are sweet and tangy, and the zest pungent and deeply colored.  Along with the last of the mandarin crops, now is the ideal time to blend mandarin and lemon juices to make a tasty citrus cream.  Try the cream on any type of light cake; almond, butter or angel cake.  Come up with your own variation and use local lemons to brighten up your March!

Meyer Lemon and Mandarin Cream

5 egg yolks, 2/3 cup sugar, 2 Tbsp. Meyer lemon juice, 3 Tbsp. mandarin juice, 2 tsps Meyer lemon or mandarin zest, 1 cup heavy whipping cream

Beat egg yolks until lemon colored.  Add sugar, 1 Tbsp lemon juice and 2 Tbsps. mandarin juice.  Whisk in a double boiler until thick, stirring constantly.  Take double boiler off heat, cool slightly, add remaining juices and zests.  Set aside.   Whip cream until lightly firm.  Fold egg mixture into cream.  Spoon over cake, fresh fruit, custard…..use your foodie imagination and enjoy!

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