Lemon Cream

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, zest of small

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 1/2 cup Sugar

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Frozen

  • 1 Ice

Found on thegrantlife.com

Description

Ingredients

• 2 large eggs
• ½ cup of sugar
• Zest of 1 small lemon
• ⅓ cup of lemon juice (about 3 lemons)
• ice for cooling
• 2 tablespoons unsalted butter
• ½ cup heavy cream

Directions

• Whip together the eggs and sugar until light and fluffy and a pale yellow.
• Mix in the lemon zest and the lemon juice.
• Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top.
• Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes.
• Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken.
• When slightly cooled, fold in the heavy cream and whisk until smooth.
• Allow to cool and enjoy!