Lemon cream is a delicious and extraordinarily versatile dessert. Of Anglo-Saxon origin, this cream is simple and very quick to prepare. Ideal for those who love delicate flavors and citrus fragrances, it can be enjoyed alone, served as a snack or as a refined end of a meal. Alternatively, you can use it to fill delicious shortcrust pastry tartlets, perhaps garnished with fresh fruit, or a simple and soft margherita cake.
In a bowl, collect the egg yolks, add the sugar and mix with a whisk (1), until you have obtained a light and frothy mixture.
Add the cornstarch and the grated zest of 2 lemons (2) and mix quickly.
Dilute with water, then add the juice of the 4 lemons, filtering it through a strainer (3), and mix thoroughly.
Put 4 fingers of water in a saucepan, lay the bowl with the cream over and cook with a bain-marie, stirring constantly (4).
When the cream has thickened, remove it from the heat and change the container. Add the butter into chunks and always mix with a whisk (5), until the mixture is smooth and velvety.
Pour the cream into a jar, let it cool and then serve (6).
The lemon cream can be preserved in the refrigerator for 1-2 days, covered with a sheet of transparent film or closed in a special airtight container.