Lemon Cream Recipe

Time45m

Serves4

Make Lemon Cream Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Combine Lemon Juice and Sugar
In a medium saucepan, combine 1 cup of fresh lemon juice with 3 tablespoons of granulated sugar. Whisk together until the sugar is well dissolved.
2
Add Egg Yolks
Add the 4 egg yolks to the saucepan and whisk continuously to combine. This will create a smooth mixture.
3
Cook the Mixture
Place the saucepan over medium heat. Stir the mixture continuously with a spatula until it thickens, about 8-10 minutes. Be careful not to let it boil.
4
Cool the Lemon Base
Once thickened, remove the saucepan from the heat and let it cool at room temperature for about 15 minutes. Then transfer to the refrigerator to chill.

5
Whip the Heavy Cream
In a large mixing bowl, pour in 1 cup of heavy cream. Using an electric mixer, whip on medium-high speed until soft peaks form, approximately 3-5 minutes.
6
Add Vanilla Extract
Add 1 teaspoon of vanilla extract to the whipped cream and continue to whip for another minute until stiff peaks form.

7
Fold the Lemon Base into the Cream
Once the lemon base has cooled, take it out of the refrigerator. Gently fold the lemon mixture into the whipped cream until well combined, being careful not to deflate the whipped cream.
8
Chill the Lemon Cream
Transfer the combined lemon cream mixture into serving bowls or a large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.