Lemon-cream sauce
4 servings
30 minutes
Lemon cream sauce is an exquisite gift of Italian cuisine, harmoniously blending the freshness of citrus with the velvety tenderness of butter. Its origins are rooted in Mediterranean gastronomy traditions, where lemon is valued for its ability to enliven flavors. This sauce has a bright, refreshing taste with a slight tang that perfectly complements desserts, pastries, and even savory dishes. It can be served warm as a delicate cream or chilled as a delightful addition to ice cream or fruits. Prepared in a water bath, it acquires a silky texture that caresses the palate and leaves a refined aftertaste. Simple to make yet elegant in presentation — it will be the perfect finishing touch to any treat.
1
Grate 2 teaspoons of lemon zest and squeeze out 0.5 cup of juice.
- Lemon: 3 pieces
- Lemon: 3 pieces
2
In a metal bowl, mix juice, zest, sugar, and eggs.
- Lemon: 3 pieces
- Sugar: 0.8 glass
- Chicken egg: 2 pieces
3
Cut the butter into pieces and place it in a bowl.
- Butter: 120 g
4
Place in a water bath and whisk until thickened, about 20 minutes.
5
Serve warm or chill.
