Lemon Cream

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

Preparation info

7 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

Finely grated zest of 6 lemons
Finely grated zest of 2 oranges
3 cups</

Gluten-free
Vegetarian

Method

Combine the lemon zest, orange zest, lemon juice, and orange juice. 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