Lemon Chantilly Cream


  • 1 large lemon
  • 1/4 cup (50 mL) powdered sugar
  • 1 container (8 oz/750 mL) frozen whipped topping, thawed
  •  Pound cake slices and assorted berries (optional)


  1. Zest lemon using Microplane® Adjustable Fine Grater to measure 2 tablespoons (30 mL) zest. Juice lemon using Juicer to measure 1/4 cup (50 mL) juice. In large bowl, combine zest, juice, powdered sugar and whipped topping; mix until smooth. Serve over slices of pound cake and top with assorted berries, if desired.


  • 6  servings of 1/4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 130, Total Fat 6 g, Saturated Fat 6 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

Cook's Tips:

Lemon Chantilly Cream is also delicious as a frosting for lemon cake or as a topping for lemon custard pie.

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