Lemon Crémeux
A wonderfully versatile lemon cream made from juice, sugar, and egg, which fits perfectly on toast, in yogurt, or as a filling for a lemon tart.
By Simon Leber
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Tags: Dessert, Vegetarian, Easy, Baking, Spring
Ingredients
- 95 ml Lemon juice
- Lemon zest
- 2 pieces Eggs
- 100 g Sugar
- 50 g Butter
Instructions
- 1. Grate the lemon zest using a fine grater. Squeeze the lemons until you obtain approximately 95 ml of juice.
- 2. In a bowl, whisk the eggs and sugar until the mixture becomes light and creamy.
- 3. Add the lemon juice and zest and continue to stir. For a particularly smooth result, pass the mixture through a sieve.
- 4. Place the mixture into a small saucepan or a metal bowl and set it over a very hot (but not boiling) water bath (bain-marie).
- 5. Heat while stirring constantly with a wooden spoon or whisk (do not let it rise above 80 degrees Celsius) until the mixture thickens after a few minutes to a consistency between a puree and pudding.
- 6. Remove from the water bath and stir in the butter.
- 7. Pour into a sterile jar. The cream will keep in the refrigerator for three to four days.