Lemon Cream

Certainly! If you’re looking to make a delicious Lemon Cream, here’s a simple recipe that you can follow. This lemon cream can be used as a filling for cakes, pastries, or even enjoyed on its own as a light dessert. It’s creamy, tangy, and utterly delightful.

Ingredients:

• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
• Zest of 2 lemons
• 3 large egg yolks
• 2 tablespoons (30g) unsalted butter, cut into small pieces

Instructions:

1. Prepare Ingredients: Before you start, make sure to zest and juice your lemons. It’s easier to zest the lemons before juicing them.
2. Mix Egg Yolks and Sugar: In a medium saucepan, off the heat, whisk together the egg yolks and sugar until well blended and slightly pale in color.
3. Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest to the egg yolk mixture.
4. Cook the Mixture: Place the saucepan over low to medium heat. Cook the mixture, stirring constantly with a wooden spoon or a heatproof spatula, to prevent it from curdling. The mixture will start to thicken after about 5-10 minutes. It’s important to keep the heat moderate and stir constantly to achieve a smooth cream without scrambling the eggs.

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