Lemon Cream Recipe
Lemon cream is an English recipe. Lemon cream or lemon curd, which is mostly a dessert accompaniment, is especially consumed with pastries such as pies, cakes, pancakes and cupcakes. It is also possible to put this cream between layered cakes or use it in cake decoration. It can also be considered as an alternative to jam or honey as a breakfast dessert.
In a way, it’s surprising how the combination of egg and lemon turns into such a flavor. Although it is a dessert with lots of eggs and it is not subjected to direct cooking, you do not taste and smell the eggs. The ingredients integrate and turn into a sweet and sour cream.
Ingredients for Lemon Cream Recipe
- 4 sized lemons
- 100 grams of unsalted butter
- 150 grams of powdered sugar
- 4 eggs
Tip of the Lemon Cream Recipe
The lemon cream you will obtain from the recipe is 500 ml. You can sterilize the jar in which you will store the cream by soaking it in boiling water for a minute or two. After keeping it in boiling water, remove the jar and its lid from the water with the help of a tongs and drain the water by turning it upside down on a clean cloth.
How to Make Lemon Cream Recipe?
- Wash the lemons and grate the peel with the thinner side of the grater. Take care not to grate the lemon peel deeply, just take the yellow portion.
- Divide the peeled lemons in half and squeeze their juice. Strain the lemon juice you squeezed and put it in a sauce pan. Add the lemon peels, granulated sugar and the butter cut into several pieces.
- Put a few fingers of water at the bottom of a pot such as a teapot and take it to the stove. When the water boils, turn down the stove and keep it on the lowest possible heat. Put the saucepan on the kettle and make sure the water in the teapot does not touch the pot.
- Melt the butter and sugar, stirring occasionally. Break and beat eggs in another bowl with a thin mouth.
- While pouring the scrambled eggs gradually with one hand, add the egg to the sauce pan by mixing the cream with your other hand. After pouring the egg, mix for another two to three minutes. Then cook for 10-12 minutes over water vapor, stirring occasionally, until the cream thickens.
- Dip a metal tablespoon into the cream. If the cream covers the back of the spoon, it means it has reached the desired density. Turn off the heat and pour the mixture into a sterile jar. Cover the jar’s mouth with plastic wrap, then close the lid. After reaching room temperature, keep it in the refrigerator.
