Lemon Cream Recipe

Lemon Cream Directions

1. 1

   Prepare the Lemons

   Zest the lemons using a microplane or zester, then juice them to extract the juice. You should have about 1/2 cup of lemon juice and 2 tablespoons of lemon zest.

2. 2

   Mix Sugar and Egg Yolks

   In a large mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy.

3. 3

   Combine Cornstarch

   In a small bowl, mix the cornstarch with a few tablespoons of the lemon juice to create a smooth paste. This will help prevent lumps when cooking.

4. 4

   Heat Cream and Lemon Juice

   In a saucepan, combine the heavy cream, lemon juice, lemon zest, and a pinch of salt. Heat over medium heat until just simmering, stirring frequently.

5. 5

   Temper the Egg Mixture

   Slowly pour the hot cream mixture into the bowl with the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.

6. 6

   Thicken the Mixture

   Return the combined mixture to the saucepan and add the cornstarch paste. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).

7. 7

   Finish with Butter and Vanilla

   Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated and smooth.

8. 8

   Chill the Cream

   Transfer the lemon cream to a bowl, cover with plastic wrap (making sure it touches the surface to prevent a skin from forming), and refrigerate for at least 2 hours or until set.