Lemon cream – Κρέμα λεμονιού3 comments Jan 13th, 2011 | By Tobias | Category: Desserts and Sweets, Recipes
At this time of the year the lemon trees in Greece are full of fruit. Lemon can be used in many different ways in cooking. Besides the classics such as lemonade and jam the lemon cream is one of my favorites.
It is a truly easy recipe with a stunning result. All you need is a bit of patience as the key to the cream is to heat up the cream on low heat while stirring it continuously.
I am posting the basic recipe here. The cream can be served with vodka, whipped cream or vanilla ice cream.
Preparation time: 3 minutes
Cooking time 20 minutes + a couple of hours to let it cool in the fridge
- 4 organic lemons
- 4 organic free range eggs
- 1 tbsp corn flour
- 7 oz sugar
- 7 fl oz water
Lemon are always different in their acidity content. Therefore you may have to vary the amount of sugar or lemon according to taste.
Put the eggs into a bowl, add the zest of one lemon and beat them for a couple of minutes.
Mix the juice of 3 lemons with the water the sugar and the corn flour. Pour this and the egg mix into a steel pan and heat over medium heat. make sure that you keep stirring while the liquid heats up slowly. The heating up process should take up to 15 minutes. At a certain point the liquid turns foggy. Keep stirring and let it simmer, but not boil heavily, for 2 minutes.
Take the cream off the stove and fill into glasses or cups. Let it cool down, then fridge it for some hours.
Use zest for decoration.