Lemon cream

The British are very fond of the lemon cream. It is used as an alternative to jam or filling for pastries. The cream is similar to pudding, has a light texture. A method for preparing almost like a custard.


4 lemons 

4 eggs 

200 gr. sugar 

40 gr. butter 

Cooking method:
Remove the zest from two lemons. Squeeze the juice out of all lemons.
Mix the sugar with the zest. Pour the lemon juice and whipped eggs in sugar. Leave for a half hour. Strain mass, pour into the pan, put on low heat, add the butter and stir until the mixture thickens. Pour into jars and cool in the refrigerator.


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