Grate zest from two lemons, and squeeze juice from all three.
Mix juice, zest and sugar in a bowl & leave for 30 minutes.
Whip the cream with 3 tbls iced water, until it forms soft peaks.
(Be careful not to overbeat it until it is stiff.)
Then beat in the lemon mixture.
Spread evenly in the lined swiss roll tin, cover & freeze until firm.
Thaw a little in the fridge before serving with raspberries or other summer fruits.
* I use Elmlea Light Double Cream
Celebrate summer with some seasonal cooking!
Comments won't be made public without permission.