Lemon cream – very classic

Ingredients for 4 servings:

• 3 organic lemons
• 100 ml water
• 120 g sugar
• 3 m.-sized eggs
• 1 pinch of salt
• ½ cup whipped cream

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 25 minutes

without gelatin and without pudding

Grate the zest from two lemons and peel the zest from one (for decoration). Juice all of the lemons. Scoop out any remaining pulp and boil it in a saucepan with the juice, half of the sugar, and about 100 ml of water for three minutes. Let it cool slightly. Place the eggs and the remaining sugar in a tall mixing bowl and beat until very foamy. Stir in the lemon zest (not the zest!) and a pinch of salt. Place the egg mixture in a metal bowl (for a double boiler, so choose a bowl and pot that fits the size!). Pour the warm lemon water through a sieve into the egg mixture, stirring constantly. Place the bowl in a simmering water bath and stir until the mixture becomes creamy (about 10 minutes). Divide the mixture among small bowls, garnish with some lemon zest, and refrigerate for at least 3 hours. Just before serving, whip the cream and dot it on top of the cream in small dots.