Meyer Lemon Whipped Cream

Bakers know that a pinch of salt makes sweet things taste sweeter. By folding our salt-cured Moroccan Preserved Meyer Lemon into heavy cream, you get a vibrant topping that brightens and lifts the flavors of pavlova, pumpkin pie, gingerbread or fresh berries.

Need

1.25 cups cold, heavy whipping cream

1 tsp Moroccan Preserved Meyer Lemon Paste, more to taste

Do

In a mixer blend the cold, heavy whipping cream to form soft peaks.

Fold in the Moroccan Preserved Lemon, add more to taste.

Spoon and smear onto pavlova, add a dollop to a slice of pumpkin pie or gingerbread, layer into a berry trifle or serve alongside olive oil cake.