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Lemon Cream Recipe

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This recipe for Lemon Cream, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Smith

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. butter
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

2 cups whipped cream
1 package of Whip-It

Directions:
Directions:
Beat the butter with the sugar until it's light and fluffy (this is unusual, but is found to reduce the curdled bits of egg). Slowly beat in the eggs and yolks. Beat for 1 minute more, then stir in the lemon juice. The mixture will look curdled, but don't panic. Cook the mixture over low heat until it becomes smooth, then increase the heat to medium and cook, stirring constantly, without letting it boil, until it thickens enough to leave a path on the back of the spoon when you drag it through the mixture (or if going by temperature, until it reaches 170F). Remove from heat and stir in the lemon zest. Press plastic wrap on the surface to prevent a skin from forming and chill in the fridge.

Once chilled, fold in 2 cups of whipping cream that has been whipped and stabilized with Whip-It.

Personal Notes:
Personal Notes:
Serve as a fruit dip, with cake and berries, or as a filling in cream puffs.

 

 

 

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