Meyer Lemon Cream

1. 1

   1. Place a double boiler over, not in, simmering water.

2. 2

   2. Combine the sugar and lemon zest and add to the top pan of double boiler.

3. 3

   3.Whisk in the eggs and lemon juice.

4. 4

   4. Whisking constantly, cook the mixture over the simmering water, until it reaches 180 degrees and cream is thickened.

5. 5

   5. Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into another bowl. Let the cream cool to about 140 degrees.

6. 6

   6. Wisk in the butter a few pieces at a time. Once all of the butter has been melted, let the mixture set for a few minutes to ensure the mixture is perfectly smooth.

7. 7

   Once finished, the cream may be pour it into a container. Cover top surface with plastic wrap to keep a skin from forming. Chill in the refrigerator for about half an hour before assembly.

* Per serving · 4 servings · Values may vary.