Lemon Cream

Hello Dear Friends,

The last recipe of the week is actually one of the basic recipes that I should have written years ago. For some reason, I always say I cook today and share tomorrow, but I can't find the opportunity. Maybe Lemon Cream I waited to collect the lemon myself :)

I know you are upset that the lemon week is ending, even the list of recipes I will prepare for the week is ready, but after cooking the cream, I suddenly thought of making a cake. So if nothing goes wrong, we will start the week with a delicious lemon cake :)

Afterwards, we will quickly return to stylish but practical and very delicious recipes that you can serve at dinners, especially at invitations :)

The most important point to consider when making lemon cream is to use fresh eggs. Apart from that, I recommend you to choose a butter that you like the aroma and does not have a very strong taste, because as you will notice, we use a serious amount of butter in the recipe.

I do not keep this type of cream in the refrigerator for more than 3 days. Since the recipe is practical, I recommend you to prepare it freshly.

Another important point that you should pay attention to while cooking is constantly stirring. If you don't mix the eggs may break. It won't be a problem since you will strain it, but it will make it smoother.

I shared this week. lemon cookiesto here, lemon starch cakeYou can access it here.

Love…

Ingredients for Lemon Cream Recipe

• Peel of 4 lemons (grated)
• 175 ml lemon juice
• 4 medium egg
• 300 gr granulated sugar
• 150 g butter (diced)

 Fabrication:

1. Whisk the eggs and granulated sugar in a sauce pan.
2. Wash the lemons and grate the zest with the fine side of the grater.
3. Add lemon juice and lemon peel and mix.
4. Cook over medium heat, whisking until the sugar dissolves.
5. Add the cubed butter to the mixture in the pot.
6. Cook, stirring to medium taste, until it boils and thickens (approximately 2-3 minutes).
7. Strain the thickened lemon cream with the help of a fine-mesh strainer while it is hot.
8. As it is a thick mixture, place the strainer on the bowl you will pour. You can pour the cream into it and mix it with the help of a spatula and strain it quickly.
9. You can use the cream that comes to room temperature immediately, or you can put it in the refrigerator and use it later.
10. Cover it with a stretch so that it is completely in contact with the surface of the cream. This will prevent the cream from becoming creamy.