Recipe for lemon cream
We provide you with a delicious recipe for a lemon curd that is wonderfully tasty and tangy.
The lemon curd can be used in many different dishes, such as French lemon tart, trifle, pancakes, and roulade.
Ingredients
- 2 Egg
- 100 gram Sugar
- 8 gram Vanilla Sugar
- 3 Lemon Juice and zest
- 150 gram Whipping Cream
- 1.5 gram Cornstarch
Instructions
- Combine sugar, vanilla sugar, cornstarch, and grated lemon zest in a bowl and whisk everything together well. Then add lemon juice, whipping cream, and eggs.
- Now whisk everything thoroughly to avoid lumps.
- If needed, use an electric mixer to ensure it becomes a homogeneous mixture.
- Pour it into the desired form; it can be over a shortcrust pastry tart or as desired.
Ovenproof dishes:
- Bake the cream in small ovenproof dishes and serve them chilled with lightly whipped cream, as a light and delicious summer dessert.
Shortcrust pastry tart:
- The lemon cream is now ready to be poured over a delicious shortcrust pastry tart and baked at the bottom of the oven for 35-45 minutes at 110 degrees Celsius (230 degrees Fahrenheit) (conventional oven), until the cream has set.
- Let the tart cool for at least 3 hours before removing it from the form (preferably use a tart form with a loose bottom).
- I have chosen to use the delicious lemon cream in a fresh French lemon tart with burnt meringue on top.
- Perfect for all seasons.
