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Frozen Meyer Lemon Cream with Blackberry Sauce
- 1/2 cup plus 2 tablespoons sugar
- 5 tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice
- 3 large egg yolks
- 1 tablespoon light corn syrup
- 1 cup chilled heavy whipping cream
- 1 3/4 teaspoons finely grated Meyer lemon peel, divided
- 1 cup frozen unsweetened blackberries, thawed
Directions:View on Bon Appetit
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