Lemon Egg Cream

Liquid and creamy, versatile and useful.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Lemon, fresh, without shell

  • 200 g Sugar, brown

  • 100 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 1 piece Egg, egg yolk, fresh

Steps

  1. In a heatproof bowl, zest the lemons and add sugar and butter. Pour water into a larger pot and bring it to a gentle boil. Once the water boils, place the bowl with the ingredients on top of the pot (see tips) and stir until the butter melts.

  2. In another bowl, crack the eggs and add the egg yolks. Whisk the eggs thoroughly with a hand whisk. Slowly pour the whisked eggs into the bowl with the lemon juice, butter, and sugar. Continuously stir and cook in the water bath for another 10 minutes until the ingredients combine and form a creamy mixture.

  3. Remove the bowl with the lemon cream from the heat and let it cool. Stir the cream several times while it cools.

  4. Pour the cooled cream into a sterilized jar and let it cool to room temperature. Then seal the jar tightly and store it in the refrigerator until use.

Nutrition Information (Per 100g)

  • Calories: 258.31 kcal
  • Fat: 13.94 g
    • Saturated Fat: 8.03 g
  • Carbohydrates: 30.14 g
    • Sugars: 27.89 g
  • Protein: 3.8 g
  • Fiber: 0.56 g

Advice

Lemon cream can be used for spreads, glazes, and as a filling for various pastries. For added aroma, you can optionally add another packet of vanilla sugar. A water bath is used for melting and dissolving delicate foods and ingredients or for frothy mixing (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients on top of another bowl with hot water and whisk the ingredients in the upper bowl until they thicken and froth. The water in the lower bowl should not boil vigorously!