Indulge in the refreshing and tangy flavor of homemade lemon cream. This creamy and luscious dessert is perfect for hot summer days or any time you crave a zesty treat. Made with fresh lemons, eggs, sugar, and butter, this recipe will surely elevate your dessert game. Serve it as a filling for cakes, tarts, or simply enjoy it on its own. Follow this easy lemon cream recipe for a burst of citrusy goodness.
Ingredients
- 4 lemons
- 1 cup sugar
- 4 eggs
- 1/2 cup unsalted butter
Directions
- Zest and juice the lemons, keeping the zest and juice separate.
- In a medium saucepan, combine the sugar, lemon zest, and lemon juice. Stir over medium heat until the sugar dissolves.
- In a separate bowl, beat the eggs until well mixed. Slowly pour the hot lemon mixture into the eggs, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
- Remove the saucepan from heat and whisk in the butter until melted and fully incorporated.
- Strain the lemon cream through a fine-mesh sieve to ensure a smooth texture and remove any lumps or zest.
- Transfer the lemon cream to a jar or container and refrigerate for at least 2 hours before serving.
- Once chilled, the lemon cream is ready to enjoy. Serve it as a filling for cakes, tarts, or use it as a topping for desserts.
- Store any leftover lemon cream in the refrigerator for up to a week.
