Sweet Dreams

After a tough day, when the kids have been arguing, dinner didn't turn out well, I've got deadlines hanging over my head, and a headache has been following me all day like an evil puppy, I can't wait to get to bed. Sleep is the ultimate escape.

When I switch off my conscious brain, I enter a wonderful world where anything is possible. Sometimes I can fly. Sometimes I can fit in my high school jeans. Sometimes Colin Firth has just emerged dripping wet from a brief dip in the lake and wants to show me his mansion. Sometimes all in the same dream. And it all makes sense.

This dessert is like a dream. Improbably easy, light as a feather, melts away on your tongue, and is lingeringly delicious. It won't help you fit in your high school jeans, make you fly, or give you that encounter with Colin Firth, but it will make a rough day a little sweeter. Go ahead and dream with your eyes wide open.



Lemon Cream Dreams
serves 6

3 large eggs
1/2 cup sugar
1 cup heavy cream
1/2 cup Meyer lemon juice*
4 oz white chocolate, chopped

1- Place a mixing bowl and beaters into the freezer to chill. Heat water in a saucepan to boiling.

2- In a heatproof bowl, beat the eggs until blended. Stir in sugar and the lemon juice.

3- Place the bowl over the pan of boiling water and cook, stirring continuously with a wire whisk until the mixture thickens to a pudding consistency.

3- Remove the bowl from the heat and add the white chocolate, stirring until it's melted and completely incorporated. Set aside and cool to room temperature. When cool, cover and chill in the refrigerator for an hour or more.

4- Using the chilled bowl and beaters, whip the cream to firm peaks. Gently fold the lemon mixture into the whipped cream. Spoon into beautiful serving dishes. Chill for 2 hours before serving. Garnish, if desired with a twist of lemon peel, a candied violet, or a dollop of whipped cream.

* If Meyer lemons are unavailable, use regular lemons. It will just be a bit more tart.