Lemon Cream

Lemon Cream : The lemon cream as it is for further use in the pastry, lemon cream is used in the French pastries and for desserts.

Ingredients:

1. lemon 5 pcs
2. sugar 500 grm
3. butter 300 grm
4. eggs 4
5. eggs yolks 6
6. little of lemon flavor

How to cook :

Cut from 5 pcs lemon or paper thin pieces out of the rind or use a zest knife , do not cut the whitas of the  rind as the cream would become bitter when heated. Place sugar, butter, eggs, juice of the lemons or limes into a pan (preferable made of copper), add little of lemon flavor. To the boiling point with the continuous stirring of a whisk.

Remove Lemon Cream immediately from the fire and continous mixing for one minute, pour into a strainer or a cloth squeeze the  the mixture through. Place in a stainless steel or earther ware bowl. Leave to cool and store in the refrigerator until used.

Same recipe and method can be used for orange crem. instead of four lemons 1 1/2 cl, orange concentrate is used, or the juice of 6 oranges with additional 3 egg yolks. This articles posted by Pastry Bakery Recipes.

Posted in: cream and sauce