Lemon Cream
Lemon cream filling is a smooth and tangy blend of citrus and sweetness, perfect for adding a burst of flavour to your favourite desserts.
Ingredients
- 110 Grams Sugar
- 1.5 Lemons - Zested
- 2 Eggs
- 85 Grams Lemon Juice
- 150 Grams Butter
Instructions
- In a glass bowl, add sugar and lemon zest together. Rub this mixture between your fingers until the sugar is light yellow.110 Grams Sugar, 1.5 Lemons - Zested
- Whisk in lemon juice and eggs together.2 Eggs, 85 Grams Lemon Juice
- In a double broiler, add this glass bowl on top. Whisk this mixture for about 20 minutes until it becomes thicker and reaches 175F.
- Remove it from the heat, and strain it through a sieve into a clean glass container.
- Mix in the butter until it is all incorporated.150 Grams Butter
- Cover with plastic wrap touching the top of the lemon cream to avoid a skin. Put it into the fridge for at least 4 hours until it is set.