Lemon Cream
Preparation info
Yield:
7 cups
Difficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
Ingredients
3 cups 720 ml ½ cup 120 ml - Finely grated zest of
6 - Finely grated zest of
2 2 tablespoons 16 g 1 pound 8 ounces 680 g 12 6 ounces 170 g ¾ cup 180 ml
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.
- Bring to the scalding point, stirring constantly, over medium heat; do not boil. Strain immediately. Use hot, as directed in individual recipes, or cool. Store, covered, in the refrigerator for up to 3 weeks.