Lemon Cream

Lemon cream is a wonderful way to add freshness to your desserts. It is perfect for use as a filling for cakes, pastries, macarons, or simply as a topping on cookies.

• Prepare all ingredients in advance and measure them accurately to ease the preparation process.
• Use a fine grater or a handheld slicer to zest the lemon peel for the best aroma and flavor.
• Do not use the white part of the lemon peels, as it has a bitter taste.
• Continuously stir the mixture to prevent small bits of scrambled egg from forming.
• Test for the right consistency: place half a teaspoon of the cream on a cold plate. It should thicken to a consistency between cream and pudding in about a minute.

• Add a bit of fresh lime juice for a more exotic flavor.
• Instead of lemon juice, use orange or grapefruit juice for different flavors.
• Combine lemon cream with raspberry puree for a fresh and fruity taste.
• For added flavor, incorporate vanilla extract or ginger into the mixture.

• Lemons contain high levels of vitamin C, which is known for its antioxidant properties and ability to boost the immune system.
• Lemons originate from the region of Southern or Southeast Asia and have been used in cooking for thousands of years.
• Butter adds creaminess and richness to the texture of the cream and is an important source of vitamin A and healthy fats.
• Due to its high acid content, lemon cream has a long shelf life, especially when stored properly.