Prep 15 mins
Cook 10 mins
This is lemon cream, not to be confused with lemon curd which should not even be used in the same sentence. The process makes for the utmost smooth and silky lemon cream. Use to top pavlova, mound on pound cake, spread over cheesecake, make a tart, fill some scones or give as a gift, which, with one taste, may be impossible to do. Recipe from Dorie Greenspan. Note: It is necessary to follow the instructions precisely and resist tasting and re-dipping the spoon. Enzymes in the mouth break down the cream to a watery consistancy...or so I believe. Chill time not included.
- 1 cup sugar
- 3 lemons, zest of, grated
- 4 large eggs
- 3⁄4 cup fresh lemon juice (from 4-5 lemons)
- 1 cup unsalted butter plus 5 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature (10 1/2 ounces total)
- For this recipe you will need an instant read thermometer, a strainer and a blender or food processor, but it will be worth the trouble.
- Bring a few inches of water to a simmer in a pan.
- Place the sugar and zest in a heat-proof bowl that will fit over the pan. Prior to placing it over the pan, rub the zest and sugar together with your fingers until the sugar is moist and very aromatic. Whisk in eggs, followed by the lemon juice.
- Set the bowl over the pan with simmering water and start stirring with a whisk as soon as the mixture feels tepid to the touch.
- Cook the lemon cream, stirring and whisking constantly, until it reaches 180 degrees Fahrenheit. The cream will start out bubbly but as it gets closer to 180 degrees Fahrenheit, it will start to thicken and leave tracks. This means the cream is almost ready. Getting the cream to this temperature can take up to 10 minutes.
- As soon as it reaches 180 degrees Fahrenheit, take it off the heat and strain it into a blender or food processor, discard the zest.
- Let the cream cool to 140 degrees Fahrenheit (about 10 mins) and then blend on high, adding in the butter 5 pieces at a time with the machine running. Scrape down the sides of the processor as you go.
- Once the butter is all in, continue to blend for another 3 minutes to get the perfect light, airy texture.
- Pour into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours or overnight. (The cream will keep well in the refrigerator for 4 days, or tightly sealed in the freezer for up to 2 months).