Zutaten für Lemon Cream
- Lemons, Zest Of
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup (1/2 stick) unsalted butter
- Heavy Whipping Cream
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Zubereitung von Lemon Cream
- Zest 1 large lemon. In a double boiler, combine lemon zest, 1/2 cup granulated sugar, 3 large eggs, and 1/2 cup fresh lemon juice.
- Whisk constantly until the mixture is smooth and well-blended.
- Reduce heat to low and simmer, whisking frequently, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Be careful not to let it boil or scramble the eggs!
- Remove from heat immediately once the desired consistency is reached.
- Stir in 1/4 cup (1/2 stick) of unsalted butter, cut into small pieces, until completely melted and incorporated.
- Strain the lemon cream through a fine-mesh sieve to remove any lumps or zest pieces.
- Cover the bowl and chill the lemon cream in the refrigerator for at least 2 hours, or until completely cool.
- Before using, gently fold in 1 cup of heavy whipping cream until just combined. Do not overmix.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
104g
Fat
181g
Carbs
10g
