Lemon Cream
- The Rainbow Team
- May 17, 2015
- 1 min read
This rich lemon filling should be made with fresh lemon juice.
It is an excellent filling for pastry and cake.
Ingredients Required: Lemon Creme
1. Lemon Juice (fresh) 8 ounces - (1 cup)
2. Sugar 2 ounce - (1/3 cup)
3. Water 1 ounce
4. Egg 1
5. Corn Starch 1 ounce - (4 Tablespoons)
Preparation Instructions: Lemon Creme
1. Heat Begin heating the lemon juice in a bain marie (double boiler).
2. Combine Blend together the sugar and cornstarch before adding the egg and water. Use a wire whip to beat smooth.
3. Add While stirring the lemon juice, slowly add the starch mixture.
4. Cook Continue stirring mixture . Stir constantly until it thickens.
5. Store Place in a suitable container and cover the surface of the lemon cream with plastic wrap. Pressing the plastic wrap tightly onto the surface of the cooked cream prevents a skin from forming on the surface.
6. Before Use When cold. Remove wrap, beat until very smooth and creamy.
Variations: For a lighter creamy texture more liquid could be added during step #6. (Water, milk or cream)
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