Introduction
This image shows a rich and creamy lemon dessert topped with soft whipped cream and garnished with a fresh lemon slice.
It combines the bright, tangy flavor of lemons with a smooth, silky texture, making it perfect as a light dessert, filling, or topping for cakes and pastries.
Ingredients
Fresh Lemons
2–3 lemons (for juice and zest).
Egg Yolks
3 large egg yolks to create a rich, custard-like texture.
Sugar
½ cup granulated sugar for balanced sweetness.
Butter
½ cup unsalted butter, cut into small pieces.
Heavy Cream
½ cup heavy cream or whipped cream for topping.
Vanilla Extract (Optional)
½ teaspoon for added depth of flavor.
Instructions
Prepare the Lemons
Zest the lemons first, then squeeze out the fresh juice and set aside.
Mix the Base
In a heatproof bowl, whisk together egg yolks and sugar until pale and smooth.
Add Lemon Flavor
Slowly whisk in lemon juice and lemon zest until fully combined.
Cook Gently
Place the bowl over a pot of simmering water (double boiler method).
Stir continuously for 8–10 minutes until the mixture thickens.
Finish with Butter
Remove from heat and stir in butter pieces until melted and smooth.
Cool
Let the lemon cream cool completely, then refrigerate for at least 1 hour.
How to Make It Extra Creamy
For a texture like the one shown in the image, blend the cooled lemon mixture with a small amount of heavy cream using a whisk or hand mixer.
Top with freshly whipped cream just before serving to create a soft, airy finish.
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