5 eggs
1/3 cup unsalted butter, at room temperature
1/3 cup lemon juice
4 tablespoons (2 sticks) unsalted butter, softened
1 tablespoon grated lemon zest
1/2 cup heavy cream, chilled
5 eggs
1/3 cup unsalted butter, at room temperature
1/3 cup lemon juice
4 tablespoons (2 sticks) unsalted butter, softened
1 tablespoon grated lemon zest
1/2 cup heavy cream, chilled
Beat the eggs, butter, and lemon juice together in a small saucepan
Cook over low heat, stirring constantly, until the mixture is thickened; about 5 minutes
Do not let it boil, as this can cause it to curdle
Remove from heat
Add the softened butter, one tablespoon at a time, whisking well after each addition
Add the lemon zest
Pour the cream into a small bowl
Cover the surface with plastic wrap, greased, to prevent a skin from forming
Refrigerate for 1 hour
A little before using, beat the heavy cream and add it carefully to the cream
Use the cream immediately
Yield: about 2/3 cup
