Description
Deliciously creamy, thick, and luscious lemon cream is perfect for topping, spreading, or flavoring your pastries.
Ingredients
- 6 egg yolks
- 150 g (3/4 cup) granulated sugar
- 85 ml lemon juice and zest - 2 lemons
- 100 g (7 tbsp) unsalted butter
Instructions
- Place egg yolks, granulated sugar, juice, and zest of 2 lemons in a heatproof bowl.
- Cook over a double boiler for about 10 minutes over medium heat until the mixture thickens.
- Off the heat, add the butter pieces and mix vigorously to incorporate.
- Strain the mixture through a fine sieve to recover the residue and have a smooth cream.
- Transfer to a jar or cover with plastic wrap, and let cool completely in the fridge.
Notes
Storage: Approximately 5 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: filling, cream
- Cuisine: American