Lemon Cream

Name: Lemon Cream
Yield: Yield: 7 cups (1 L 680 ml)
Ingredients: 1 pound 8 ounces (680 g) granulated sugar; 12 eggs; 6 ounces (170 g) unsalted butter; ¾ cup (180 ml) heavy cream; ½ cup (120 ml) orange juice; 2 tablespoons (16 g) cornstarch; Finely grated zest of 6 lemons; Finely grated zest of 2 oranges; 3 cups (720 ml) lemon juice

Preparation info

Yield:
7 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

3 cups (720 ml) lemon juice
½ cup (120

Sauce
Gluten-free
Vegetarian

Method

Combine the lemon juice, orange juice, lemon zest, and orange zest. Set aside.
Mix the cornstarch into the sugar. Beat the eggs and the sugar mixture for a few seconds (just to combine) in a heavy saucepan made of stainless steel or another noncorrosive material; do not use aluminum. Add the juice and zest mixture, then the butter and heavy cream.
Bri