Directions
1
SLICE 5 medium lemons in half lengthwise.
2
USE a small pairing knife to separate lemon flesh from peels.
3
SCOOP out flesh and SQUEEZE to collect about 3/4 cup lemon juice.
5
PLACE lemon halves into a shallow baking dish and CHILL.
6
POUR 1½ cups heavy cream into a small bowl.
7
ADD 1 tablespoon cornstarch.
8
STIR to combine and SET ASIDE cream mixture.
9
STEM half of 1 package (16 ounces) strawberries and PLACE into a medium saucepan.
11
COOK over medium heat and STIR occasionally about 12 minutes until strawberries are softened.
12
STIR and MASH until strawberries until pureed.
13
ALLOW strawberry puree to cool somewhat and BLEND until smooth using an immersion blender or high-speed blender.
14
RETURN strawberry puree to saucepan.
15
STIR cream mixture and ADD to saucepan.
16
STIR IN reserved lemon juice.
17
COOK over medium high and STIR CONSTANTLY until mixture begins to boil around edges of saucepan.
18
CONTINUE COOKING and STIR CONSTANTLY until thickened, about 4 minutes.
19
ALLOW mixture cool 15 minutes.
20
FILL reserved lemon halves with strawberry mixture and RETURN to baking dish.
21
COVER baking dish with plastic wrap and CHILL 5 hours or up to overnight.
22
SERVE chilled or freeze and allow to thaw somewhat before serving.
