Servings: 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:
For the lemon cream:
3 eggs
1/3 cup fresh squeezed lemon juice
6 tablespoons sugar
1.7 oz Tnuva Butter, chilled and cubed
Lemon zest from 2 lemons
 
For crumbs:
¾ cup flour
1.7 oz oats
2 tablespoons sugar
3.5 oz Tnuva Butter, chilled and cubed
 
For topping:
8 oz heavy cream
Cherry syrup or jarred cherries

Instructions:
1. One day prior to serving, prepare the lemon cream. First, boil water in a medium saucepan. While the water is boiling, assemble a double boiler and place eggs, lemon juice and sugar. Beat together until fully blended and cook. Stir for about 10 minutes until smooth and thick.
2.  Using a sieve, transfer the cream into a large bowl. Add butter and lemon zest. Mix until creamy. Cover with plastic wrap and refrigerate.
3. To prepare the crumbs, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with baking paper. In a bowl, stir together the flour, oats and sugar. Add in butter cubs and mix together until crumbly. Place the crumbs evenly on the baking sheet and bake for about 10 minutes until golden. Once the crumbs have cooled, break into chunks.
4.  Using a mixer, prepare whipped cream.
5.  Assembly: Place 1-2 tablespoons of whipped cream and cherries into the serving glasses or jars. Top with 2-3 heaping tablespoons of lemon cream. Sprinkle crumbs atop and serve immediately.