Lemon Cream – a delicious recipe with eggs, egg yolk, granulated sugar, lemon juice, cold unsalted butter, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot.
2
Cook over medium heat about 10 minutes, stirring constantly (alternating between a whisk and a rubber spatula), until the lemon curd has thickened to the consistency of pastry cream.
3
It should coat the back of a spoon, and when you run your finger through the custard on the back of the spoon, it should leave a clean line that holds its shape even when you tilt the spoon.
4
Remove the pot from the heat and whisk in the butter.
5
Season with a pinch of salt, and chill in a nonreactive dish.
6
When the lemon cream has chilled completely, transfer it to a bowl.
7
Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.
366
kcal
Calories
24
g
Fat
30
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 extra-large eggs, 1 extra-large egg yolk, 1/2 cup granulated sugar, 1/2 cup lemon juice, and more.
Yes, Lemon Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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