Lemon Cream

Directions

1. 1
   In the top of a double boiler set over simmering water, whisk the arrowroot into the lemon juice until thick and shiny.
2. 2
   Cook until warmed through.
3. 3
   In a small bowl, whisk the egg yolks with the sugar until smooth and lemon colored.
4. 4
   Add the lemon juice mixture to the sugar and yolks and stir.
5. 5
   Return the mixture to the double boiler and whisk over simmering water for 10 minutes, or until thick.
6. 6
   Set aside and keep warm.
7. 7
   Serve the Lemon Cream with Angel Food Cake, accompanied with strawberries and raspberries.