French lemon cream
I made this lovely lemon cream, similar to lemon curd, and enjoy it with almost anything: with fresh fruit, shortbread biscuits, scones... there are so many possibilities! This recipe makes enough for two jars, but don't worry - it goes fast.
Ingredients
Makes: 2 jars of lemon cream
- 200ml fresh lemon juice
- 100g salted butter
- 3 eggs
Method
Prep:20min ›
Cook:5min ›
Ready in:25min
- Put all ingredients in a saucepan and heat over medium heat, stirring constantly with a whisk; mixture will thicken after about 5 minutes.
- As mixture becomes creamy, remove from heat. Pour into jars and let cool to room temperature. Cover and keep in refrigerator, to preserve the cream longer.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
There's no sugar - soooo tart. So added about 100gms. Sieved it too to get rid of eggy bits. It's ok, not sure I'd make it again. - 12 Aug 2015
Beautiful recipe thank you, quick and easy, delicious . - 19 Dec 2014 (Review from Allrecipes AU | NZ)
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