Lemon Cream

Name: Lemon Cream
Yield: 4
Ingredients: 2 soup spoons of cornstarch; 1 cup of granulated sugar; 1 1/2 cups of boiling water; 2 soup spoons of butter; A pinch of salt; Half a teaspoon of grated lemon zest; 4 eggs; Half a cup of freshly squeezed lemon juice

1
2 soup spoons of cornstarch
2
1 cup of granulated sugar
3
1 1/2 cups of boiling water
4
2 soup spoons of butter
5
A pinch of salt
6
Half a teaspoon of grated lemon zest
7
4 eggs
8
Half a cup of freshly squeezed lemon juice

Ingredients

1
2 soup spoons of cornstarch
2
1 cup of granulated sugar
3
1 1/2 cups of boiling water
4
2 soup spoons of butter
5
A pinch of salt
6
Half a teaspoon of grated lemon zest
7
4 eggs
8
Half a cup of freshly squeezed lemon juice

Directions

1
Mix the cornstarch and sugar
2
Heat over low heat
3
Add the boiling water and cook, stirring constantly until it becomes transparent
4
Add the butter, salt, and lemon zest
5
Combine the lightly beaten egg yolks and cook until the mixture thickens, stirring always
6
Remove from heat and add the freshly squeezed lemon juice
7
Fold in the stiffly beaten egg whites
8
Let cool to room temperature
9
Serve chilled, cut into 4 portions