Lemon Cream
For the lemon cream, cook to 83–84°C, then add the butter and blend at high speed.
Ingredients
eggs
285 g
caster sugar (rub with the zests)
315 g
lemon zests
4
fresh lemon juice
230 g
La Viette butter
430 g
Instructions
1
Step 1
Mix the eggs, sugar (which has been rubbed with the lemon zests) and lemon juice.
2
Step 2
Cook over a bain-marie while stirring intermittently, heating the mixture to 83-84°C.
3
Step 3
Strain, then cool in the bain-marie down to 60°C, add the butter and whisk until evenly combined.
4
Step 4
Whisk at maximum speed for 10 minutes to break the fat molecules and obtain a smooth cream. Refrigerate for 24 hours before use.
