4 tablespoons of butter
4 tablespoons of flour
1 1/2 cups of heavy cream
4 tablespoons of sugar
1 tablespoon of grated lemon zest
4 tablespoons of lemon juice
3 egg yolks and 4 egg whites
1 pinch of salt
4 tablespoons of butter
4 tablespoons of flour
1 1/2 cups of heavy cream
4 tablespoons of sugar
1 tablespoon of grated lemon zest
4 tablespoons of lemon juice
3 egg yolks and 4 egg whites
1 pinch of salt
Melt the butter; combine with the flour
Mix well
Add the heavy cream gradually, stirring constantly until it reaches a boil
Simmer over low heat for five minutes, stirring frequently
Remove from heat
Combine the sugar, lemon juice, and zest
Beat in the egg yolks and add to the warm mixture, stirring constantly to prevent scrambling
Heat for one more minute, stirring constantly
Let cool
Preheat oven
Beat the egg whites with salt until stiff peaks form
Add to the lemon mixture
Pour into a buttered mold and bake at 400°F for 25 minutes
Dust with powdered sugar.
