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.
200 gr. sugar
40 gr. butter
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.