Lemon cream

01/08/2014 10:35

Today I will show my recipe for a simple lemon cream. It is milder and creamier than the lemoncurd and I use it often as filler for pies, cakes or pastries. I post this separate as it is easier for myself to find it next time I need it. Happy weekend to you all! 

1 1/2 cups of cream
1 1/2 cups milk
3 egg yolks
2 tablespoons cornstarch or potato flour
3 tablespoons sugar
1 teaspoon vanilla
1/2 lemon (juice and zest)
Here's how: Mix everything except the vanilla sugar and lemon in a small saucepan. Simmer over low heat, whisking constantly until the custard thickens (it should not boil). Pull the pan from the heat, let cool slightly and flavor with vanilla sugar and lemon juice and finely grated peel. Let the cream cool in the refrigerator. Use as a filling for pies, cakes or pastries.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden