3/4 cup of sugar
1/2 cup of butter
Juice and zest of 2 lemons
4 eggs, lightly beaten
3/4 cup of sugar
1/2 cup of butter
Juice and zest of 2 lemons
4 eggs, lightly beaten
In a saucepan over low heat, combine the sugar, butter, lemon zest, and juice
Add the eggs, stirring constantly until thickened and without allowing the water to boil
If the cream boils, it will curdle
Remove from heat, let cool, and serve chilled
This cream is perfect for topping cakes and tartelettes.
