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Lemon Cream Filling
- Makes
3½ cups
- Difficulty
Easy
Published 2014
Ingredients
| VOLUME | WEIGHT | ||
| heavy cream, cold |
Method
Into a medium bowl, pour the cream and refrigerate for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)
In a medium bowl, whisk together the eggs and sugar until well combined. Gradually whisk in the lemon juice. Strain the mixture into a large bowl. Stir in the lemon zest.
Starting on low speed and gradually raising the speed to high as it thickens, w
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Components
- Lemon Cream Filling
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