# Sicilian Lemon Cream
Sicilian lemon cream (Crema di Limone) is a straightforward lemon dessert made with fresh lemons, sugar, cream, and mascarpone. It is a classic Italian dessert topping or filling with origins in Sicily, where lemon trees are abundant, and lemon desserts are an art form. The cream is similar to a creamy version of lemon curd and can be utilized as a filling or served on its own in small glasses.
The recipe requires lemons, sugar, heavy cream, and mascarpone cheese. The process involves juicing the lemons and heating them with sugar to dissolve, heating the cream and mascarpone in a separate pan, combining the lemon juice with the cream mixture, straining it into small dessert glasses, and chilling until firm. The key ingredient in this rustic dessert is mascarpone, which, when melted down with cream and mixed with sweetened lemon juice, thickens to a custard texture as it chills.
The Sicilian Lemon Cream can be served with various garnishes such as thin slices of lemon, fresh berries, fruit sauces, pistachios, amaretti cookies, whipped cream, and lemon zest. It provides an array of options for variations using grapefruit, orange, lime, honey, Fiori Di Sicilia, Limoncello, Marsala, and infused herbs. The dessert is meant to be minimalist, and while it doesn’t have to be garnished, it can be decorated for company. The lemon cream can be prepared and chilled ahead of time and will keep in the refrigerator for up to three days.
