in Great Britain

Lemon and lime cream

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Ingredients for 2 servings:

  • 115 g butter
  • 3 eggs
  • 225 g gelling sugar (fine)
  • 2 lemons (untreated)
  • 2 lemons (untreated)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the butter in a double boiler and add the beaten eggs. Add the juice and zest of the lemons and limes. Stir in the sugar until the mixture thickens. Pour into sterilized jars and seal immediately. Store in a cool, dark place. The cream will keep unopened for about a month. Once opened, it should be refrigerated and consumed within a week. Tastes delicious on toasted white bread or with croissants.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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