Lemon custard cream
Description
The recipe won't take much time. This amazing cream is perfect for baking, various desserts, and makes a wonderful filling for donuts or eclairs, for example. The cream stores well in the refrigerator for 5-7 days. Once you've tried it, it's simply impossible to give up :) I highly recommend making it again. Serve chilled.
Instructions
- 1
Step 1
1. Wash the lemons thoroughly with a brush.
- 2
Step 2
2. Grate the zest from two or three lemons.
- 3
Step 3
3. Squeeze the juice. The amount is difficult to specify, as lemons vary in juiciness.
- 4
Step 4
4. On the stove, set a pot with water for a double boiler. Place the egg yolks in a small bowl, add sugar, and whisk until smooth.
- 5
Step 5
5. Add the lemon zest and juice, mix once again.
- 6
Step 6
6. Place the bowl over a water bath.
- 7
Step 7
7. Continuously stirring, warm the cream and gradually add the butter in pieces.
- 8
Step 8
8. As soon as the cream reaches the desired consistency, remove from heat and strain through a sieve.
- 9
Step 9
9. That's it, just let the custard lemon cream cool down.