"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Cream Recipe

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This recipe for Lemon Cream, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Dannels
Added: Thursday, October 8, 2009


5 Eggs
3 egg yolks
1 cup sugar
3/4 cup fresh lemon juice
pinch of kosher salt
1/2 c. cold unsalted butter cut into 1/2 inch cubes
1 cup cold heavy cream
3 tablespoons powdered sugar

Whisk together the eggs, egg yolks, and granulated sugar in the top pan of a double boiler or in a medium metal bowl until well mixed. Set over a saucepan filled with 2 inches of simmering water over medium heat. Add the lemon juice and kosher salt. Cook, whisking constantly, until thickened, 7 to 10 minutes. Remove from the heat and whisk in the butter until smooth.
Using a rubber spatula, scrape the mixture into a medium-mesh sieve set over a bowl. Strain the mixture into the bowl, pressing with the back of the spatula. Cool slightly at room temperature, then refrigerate until firm, at least 1 hour.
Combine the cream and powdered sugar in the bowl of a stand mixer with the whisk attachment. Beat on high speed until soft peaks form, about 1 minute. The cream should slowly fall forward when lifted with a whisk. Alternatively, use an electric mixer Fold half of the whipped cream into the chilled lemon curd, then fold in the remaining cream. Refrigerate until ready to use.

* This is delicious served as a parfait with a variety of berries. I have also used this to make a trifle layering sponge cake, berries and the lemon cream.




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