Lemon Cream
4 servings
20 minutes
Lemon cream is a refined dessert sauce of European cuisine, featuring a rich citrus flavor with a delicate creamy texture. It has its origins in French gastronomy, where lemon curd is valued for its versatility. The cream combines the freshness of lemon juice and aromatic zest, providing a balance between sweetness and pleasant tartness. Its smooth consistency is achieved through careful mixing of ingredients in a water bath. Lemon cream perfectly complements pies, cakes, pancakes, and ice cream and can also be used as a filling for tarts. After cooling, it becomes even thicker and richer, revealing new flavor dimensions. This cream is a true classic that can enhance any tea party.
1
Beat the eggs with sugar.
- Chicken egg: 1 piece
- Powdered sugar: 150 g
2
Melt the butter in a water bath.
- Butter: 50 g
3
Pour eggs with sugar, add butter, lemon juice and zest, and mix everything thoroughly.
- Chicken egg: 1 piece
- Powdered sugar: 150 g
- Butter: 50 g
- Lemon juice: 80 ml
- Lemon zest: 1 tablespoon
4
Place in a water bath and, stirring continuously, keep on the heat until the mixture thickens.
5
Remove from heat, cool down, and place in a jar. Seal tightly and put in the refrigerator.