Meyer Lemon Cream

Name: Meyer Lemon Cream
Yield: Yield: 1.28 kg/2 lb 13.12 oz
Cuisine: United States
Ingredients: Sugar 240 g 8.47 oz 18.75%; Eggs 160 g 5.64 oz 12.5%; Butter 200 g 7.05 oz 15.63%; Heavy cream 500 g 17.64 oz 39.06%; Gelatin sheets, silver, bloomed in cold water, excess moisture squeezed out 15 g .53 oz 1.17%; Meyer lemon juice 160 g 5.64 oz 12.5%; Meyer lemon zest 5 g .18 oz .39%

Preparation info

Yield:
1.28 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Meyer lemon juice 160 g 5.64 oz 12.5%
Sugar

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Combine the lemon juice, sugar, and eggs in a bowl and cook over a hot water bath until the mixture reaches 80°C/175°F. After it reaches that temperature, stir for 3 minutes over the hot water bath.
Take the bowl off the hot water bath and stir in the butter until it is completely dissolved.
Let the curd cool at room temperature.
Meanwhile,