John Myers
Lemon Cream
The perfect lemon cream recipe with a picture and simple step-by-step instructions.
- 2 piece Lemons
- 4 tablespoon Sugar
- 4 Egg yolk
- 4 Protein
- 4 leaf Gelatin
- 1 pinch Salt
- First separate the eggs. Beat the egg white with a pinch of salt and a clean whisk, also with the food processor, until stiff.
- Soak gelatine. Wash lemons with hot water.
- Rub some zest off the lemon for the garnish. Rub the peel of both lemons and squeeze out the juice.
- Beat egg yolks with sugar until frothy. Add lemon juice and zest. Now beat the mixture over gently boiling water until frothy / creamy. The water must not boil !!
- Squeeze out the soaked gelatine and stir into the still warm egg yolk cream so that it dissolves immediately. Remove the cream from the heat source and stir again until cold. This can take a few minutes.
- When the cream has cooled down, it is added to the whipped egg white and carefully folded in.
- Fill the lemon cream into dessert glasses and chill for at least 1-2 hours.
- Before serving, decorate with lemon zest, zest or sweetened lemon wedges.
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