Lemon Cream

May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

Lemon Cream

Recipe submitted by: Caesar Guinto and Sam Holwell ( Visit Website )


Makes 2 cups




  • 1 cup lemon juice
  • 1 2/3 cups unsalted butter
  • 8 egg yolks
  • ¾ cup sugar
  • 4 eggs
  • 1¾ cup sugar
  • 3¾ tbsp cornstarch


  1. Combine lemon juice and butter in a pot and boil, and set aside. In a bowl, whisk egg yolks and ¾ cup sugar until light and fluffy. Add 4 whole eggs and whisk until combined. Set aside.
  2. Combine 1¾ cup sugar and cornstarch in a bowl and add to egg mixture. Whisk until light and fluffy. Pour lemon and butter mixture over the egg mixture and whisk until combined.
  3. Pour into a clean stainless steel pot and whisk constantly on medium-low heat until mixture thickens and resembles a thick custard. Make sure to keep the mixture moving so it does not stick to the bottom of the pan. Strain mixture through a fine sieve into a bowl and allow to cool. Store in an airtight container and refrigerate until ready to use.

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