Lemon Berries with Lemon Whipped Cream

Lemon Berries with Lemon Whipped Cream

A light, refreshing summer treat in the dead of winter. Sure, why not?

This recipe started as Petite Pavlovas with Lemon Cream and Fresh Fruit. Huh?

I’ve tried making meringues a few times. My oven just doesn’t like them. I can’t keep the heat below 350 so they always brown before they thoroughly cook. I tried them again today with the same result. Ugh…so frustrating.

Anyway, I had this really great fruit (like, better than I can find in the summer) and wanted to use it before I go out of town tomorrow.

Here’s what I came up with and it’s incredibly easy.

Check out what everyone else did this week at Project Pasty Queen.  For the pavlova recipe, visit Emily at A Gilt Nutmeg.

Lemon -Berries-with-Lemon-Whipped-Cream-2


5 C mixed berries
6 Tbls powdered sugar
1 lemon, zested and juiced
1 C heavy whipping cream


  1. Wash and dry berries.
  2. Chop lemon zest.
  3. Whip heavy whipping cream, 1 tsp of lemon juice, and 3 Tbls powdered sugar until soft peaks form. Fold in lemon zest.
  4. Stir remaining lemon juice and 3 Tbls powdered sugar until dissolved.
  5. Gently toss berries with lemon and powdered sugar mixture.
  6. Divide berries into 5 bowls. Top berries with whipped cream or vice versa (or both)!


5 servings

One thought on “Lemon Berries with Lemon Whipped Cream

  1. Oh no, so sorry about your oven! I was at a cabin in the woods and I am utterly shocked that these turned out as great as they did for me–especially considering the disaster meringue was for me last time.

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