Lemon-Orange Cream

Name: Lemon-Orange Cream
Yield: Yield: 2 cups (480 ml)
Ingredients: ¾ cup (180 ml) lemon juice; ¼ cup (60 ml) orange juice (see Note); Finely grated zest of 2 lemons; Finely grated zest of 1 orange; 2 teaspoons (6 g) cornstarch; 6 ounces (170 g) granulated sugar; 3 eggs; 1 ounce (30 g) unsalted butter; ¼ cup (60 ml) heavy cream

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

¾ cup (180 ml) lemon juice
¼ cup (60

Dessert
Gluten-free
Vegetarian

Method

Combine the lemon juice, orange juice, lemon zest, and orange zest. Set aside.
In a heavy nonreactive saucepan, mix the cornstarch into the sugar. Add the eggs and whisk the mixture for a few seconds just to combine. Add the juice and zest mixture, then the butter and heavy cream.
Bring to the scalding point over medium heat, stirring constantly; do n