Orange and Lemon Cream for Carrot Cake

Name: Orange and Lemon Cream for Carrot Cake
Ingredients: 2 eggs; 1 cup of sugar; 2 tablespoons (1/4 cup) of grated orange zest; 2 tablespoons (1/4 cup) of grated lemon zest; 4 tablespoons (2 ounces) of freshly squeezed lemon juice; 2 cups of heavy cream, whipped (or 2 cans of heavy cream, 300g each); orange slices for garnish

1
2 eggs
2
1 cup of sugar
3
2 tablespoons (1/4 cup) of grated orange zest
4
2 tablespoons (1/4 cup) of grated lemon zest
5
4 tablespoons (2 ounces) of freshly squeezed lemon juice
6
2 cups of heavy cream, whipped (or 2 cans of heavy cream, 300g each)
7
orange slices for garnish

Ingredients

1
2 eggs
2
1 cup of sugar
3
2 tablespoons (1/4 cup) of grated orange zest
4
2 tablespoons (1/4 cup) of grated lemon zest
5
4 tablespoons (2 ounces) of freshly squeezed lemon juice
6
2 cups of heavy cream, whipped (or 2 cans of heavy cream, 300g each)
7
orange slices for garnish

Directions

1
In a small saucepan, whisk together the eggs, sugar, orange and lemon zest, and lemon juice
2
Cook over low heat, stirring constantly, until thickened to your liking for about 5 minutes
3
Let it cool completely
4
Add the whipped or canned heavy cream
5
Chill in the refrigerator
6
Place one tablespoon on each square of cake and garnish with orange slices
7
Make 30 squares of cake.