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

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.

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Lemon Cream

Ingredients

Method

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