Whipped Lemon Cream is a delicious cream, easy and quick to make.
Perfect to enjoy on its own, to fill cakes, cookies, or spread on toasted bread, it’s a kind of whipped lemon curd, velvety and irresistible, it melts in your mouth and is refreshing and tantalizing.
Read on to find out how to make whipped lemon cream with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 eggs
- 3 oz sugar
- lemon zest (grated from one organic lemon)
- 1/3 cup lemon juice
- 4 tbsp butter (chilled and cut into small pieces)
Preparation of Whipped Lemon Cream
In a bowl, put the sugar and lemon zest and rub them together thoroughly until you get a grainy, yellow mixture.
In a saucepan, off the heat, beat the eggs with the sugar and lemon zest mixture and the lemon juice using a hand whisk until you obtain a homogeneous mixture.Place the saucepan on the heat and cook over medium heat, without stopping stirring with the whisk, until the mixture begins to thicken.
Remove the saucepan from the heat and strain the obtained mixture through a sieve, collecting it in a narrow, tall-sided container (like the glass provided with an immersion blender).Let it rest for ten minutes, then add the butter cut into small pieces and with an immersion blender “whip” the mixture until it becomes smooth and homogeneous.
Transfer it to a sterilized glass jar, let it cool, close it with a lid, and let it rest in the refrigerator for at least a couple of hours before enjoying your whipped lemon cream.
Notes
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Questions and Answers
How do you store whipped lemon cream and for how long?
Store it in the refrigerator for a couple of weeks, well closed in a jar: before consuming, mix it well to maintain the creamy consistency.
