Lemon Cream
Lemon Cream
Serves
Makes 2 cups
Type
Dessert
Ingredients
- 1 cup lemon juice
- 1 2/3 cups unsalted butter
- 8 egg yolks
- ¾ cup sugar
- 4 eggs
- 1¾ cup sugar
- 3¾ tbsp cornstarch
Instructions
- 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.
- 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.
- 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.