Lemon Cream
Tender lemon cream Great for both cake makingand for a separate dessert. Usually, any acid leads to the fact that the cream is curled ... Then how can you prepare a cream based on lemon juice? Lemon cream is best served as for dessert, and as a delicious and unusual breakfast. And your guests at any party will appreciate the light biscuit, poured with lemon cream, as an unusual dessert.
Lemon custard
We suggest you to prepare a traditional English lemon cream, which suits best as a dessert. In addition, this cream can also be used for making cakes. To make a cream, you will need such ingredients:
- 5 egg yolks
- 1 tbsp. Sahara
- 4 lemons
- 50 g of butter
Lemon cream for this recipe is prepared forwater bath. It is best to use a large enough pot, which you will be comfortable working with. Fill the pan with water and put it to heat. At this time, take care of the cream itself. In a small saucepan, beat the yolks and sugar until you get a smooth mixture.
From the lemons squeeze out the juice and grate the zest. Measure the amount of lemon juice obtained: it should be about 85 ml. If you do not have enough juice, dilute it with some cold water. In the egg mixture, add the juice and lemon zest, shake well.
When the water in the pan for the water bath beginsboil, reduce the heat and put in it your saucepan with cream. Constantly whip the cream until it thickens. Remove the cream from the water bath, add butter and stir well. Add oil in small portions: each piece must completely melt before adding a new one. The finished cream is poured into a container and covered with a film. The prepared lemon cream can be stored in the refrigerator for up to two weeks.
Bon Appetit!
