Lemon Cream is a silky, tangy, and sweet dessert that strikes the perfect balance between rich creaminess and refreshing citrus flavor. With a luscious texture, this lemony treat can be enjoyed on its own or used as a filling for tarts, cakes, or pastries. Its bright, zesty flavor makes it an ideal dessert for spring and summer, or whenever you need a burst of sunshine on your plate. Simple yet indulgent, Lemon Cream is a versatile dessert that will quickly become a favorite.
Ingredients:
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream, whipped
Instructions:
- Prepare the lemon base: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs. Place the saucepan over medium heat and whisk continuously until the mixture thickens, about 5-7 minutes. Do not let it boil.
- Add the butter: Remove the saucepan from heat and whisk in the butter, one piece at a time, until fully melted and incorporated. The mixture should be smooth and glossy.
- Chill the lemon cream: Pour the lemon mixture through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface of the lemon cream with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until fully chilled.
- Whip the cream: Once the lemon cream is chilled, gently fold the whipped cream into the lemon mixture until fully combined and smooth.
- Serve: Spoon the Lemon Cream into bowls or use it as a filling for tarts, cakes, or pastries. Garnish with fresh berries, mint leaves, or extra lemon zest for a vibrant finishing touch.
This Lemon Cream is a refreshing and versatile dessert, perfect for adding a touch of brightness to any occasion!
