To create a delicious lemon cream, start by preparing all the necessary ingredients. You will need 4 large eggs, 200 grams of granulated sugar, the grated zest of two large lemons, and the freshly squeezed juice from those same lemons. Make sure the butter is of good quality, preferably unsalted, needing about 100 grams, which should be melted and allowed to cool slightly.
In a large bowl, beat the eggs with the sugar using a whisk or an electric mixer until the mixture becomes smooth and fluffy, and the sugar is completely dissolved. This is the stage where air is incorporated into the mixture, making the cream light and airy. Continuing to mix, gradually add the grated lemon zest, which will bring an intense and fresh aroma, followed by the lemon juice, which will provide acidity and balance the sweetness of the sugar.
Once you have integrated all the ingredients, pour in the melted and cooled butter, continuing to mix to incorporate it evenly into the mixture. This step is essential as the butter will add a creamy and rich texture to the cream. Once the mixture is homogeneous, transfer it to a container that can be used in a bain-marie. Place it over a pot of boiling water, ensuring that the bottom of the container does not touch the water. Stir constantly with a silicone spatula or a whisk to avoid lumps forming, until the cream begins to thicken. This process may take between 10 and 15 minutes, and the cream is ready when it can coat the bottom of a spoon.
After achieving the desired consistency, remove the cream from the heat and let it cool to room temperature. Once cooled, transfer the lemon cream to an airtight jar. It can be stored in the refrigerator for up to 10 days, making it an excellent option for use in various dishes. It is perfect for filling cakes, tarts, or even as a topping for ice cream. The fresh lemon flavors and velvety texture will turn any dessert into a memorable experience. Enjoy this delicacy with loved ones or use it to add a touch of flavor to festive meals!
In a large bowl, beat the eggs with the sugar using a whisk or an electric mixer until the mixture becomes smooth and fluffy, and the sugar is completely dissolved. This is the stage where air is incorporated into the mixture, making the cream light and airy. Continuing to mix, gradually add the grated lemon zest, which will bring an intense and fresh aroma, followed by the lemon juice, which will provide acidity and balance the sweetness of the sugar.
Once you have integrated all the ingredients, pour in the melted and cooled butter, continuing to mix to incorporate it evenly into the mixture. This step is essential as the butter will add a creamy and rich texture to the cream. Once the mixture is homogeneous, transfer it to a container that can be used in a bain-marie. Place it over a pot of boiling water, ensuring that the bottom of the container does not touch the water. Stir constantly with a silicone spatula or a whisk to avoid lumps forming, until the cream begins to thicken. This process may take between 10 and 15 minutes, and the cream is ready when it can coat the bottom of a spoon.
After achieving the desired consistency, remove the cream from the heat and let it cool to room temperature. Once cooled, transfer the lemon cream to an airtight jar. It can be stored in the refrigerator for up to 10 days, making it an excellent option for use in various dishes. It is perfect for filling cakes, tarts, or even as a topping for ice cream. The fresh lemon flavors and velvety texture will turn any dessert into a memorable experience. Enjoy this delicacy with loved ones or use it to add a touch of flavor to festive meals!
Ingredients
-2 eggs -75 g powdered sugar -50 g butter -juice and zest of 1 lemon