1. Prepare the lemons
- Wash the lemons well.
- Grate the zest (only the yellow part, avoid bitterness from the white).
- Squeeze the juice and strain out seeds.
2. Mix the base
- In a saucepan, whisk together:
- Lemon juice
- Lemon zest
- Sugar
- Eggs
- Cornstarch (if using)
- Mix until smooth and fully combined.
3. Cook gently
- Place the saucepan over low to medium heat.
- Stir constantly with a whisk or wooden spoon.
- Keep stirring until the mixture thickens (about 5–8 minutes).
👉 It should coat the back of a spoon.
4. Add butter
- Remove from heat.
- Add the butter pieces gradually.
- Stir until fully melted and silky smooth.
5. Strain (optional but recommended)
- For ultra-smooth cream, pass it through a fine sieve.
6. Cool and set
- Pour into a jar or bowl.
- Cover with plastic wrap touching the surface (prevents skin).
- Let cool, then refrigerate for at least 2 hours.
🍰 How to Use Lemon Cream
- Spread on toast or brioche
- Fill cakes, cupcakes, or donuts
- Layer in parfaits with cream and biscuits
- Top pancakes or waffles
- Mix with yogurt for a fresh dessert
💡 Pro Tips
- Use fresh lemons only for the best flavor.
- Keep heat low—high heat can scramble the eggs.
- Want it richer? Add an extra egg yolk.
- Want it lighter? Fold in whipped cream after chilling.