Lemon cream (2)
Instructions
Grate the yellow part of the rind of a lemon, well washed and dried before: put in a small saucepan with the sugar, the eggs and the juice of two lemons, filtered.
Stir with a small whisk and bring the pot on the fire, cooking the mixture at low flame until going back to boil; remove from stove and let it cool by immersing the Pan in cold water and stirring often with the whip.
In a bowl, whip the butter foam, using a wooden spoon, then carefully spoon the mixture cool; This cream is suitable for all types of pasta.
Ingredients and dosing for 4 persons
- 200 g of granulated sugar
- 80 g of fresh butter softened
- 2 eggs
- 2 juicy lemons