Lemon cream (2)

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.