Here is a Lemon Juice Cream to use as a filling for tarts or other desserts. This cream is made with water but is nonetheless delicious. The main ingredient is lemon, both zest and juice, and the recipe is very easy, so let’s get to the stove and start preparing.
Recipe of 01-20/2018 updated
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
- Energy 249.39 (Kcal)
- Carbohydrates 30.36 (g) of which sugars 22.20 (g)
- Proteins 4.20 (g)
- Fat 13.19 (g) of which saturated 8.03 (g)of which unsaturated 5.20 (g)
- Fibers 0.00 (g)
- Sodium 47.77 (mg)
Indicative values for a portion of 128 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups water
- 1 lemon (zest)
- 3 tbsp lemon juice
- 1/3 cup sugar
- 1/3 cup potato starch
- 3 1/2 tbsp butter
- 2 eggs (large)
Tools
- Kitchen Scale
- Bowl
- Manual Whisk
- Saucepan for bain-marie
Steps
Bring the water to a boil with the sugar, lemon zest, and prepare a syrup. In a bowl, dissolve the potato starch with the lemon juice (potato starch allows you to make creams with a light texture), mix well with a whisk to get a smooth cream without lumps and with the heat off pour it into the sugar syrup. Mix, pour the mixture into a bowl or saucepan and put it back in the bain-marie over low heat. Add the butter in pieces and mix well.
Add the slightly beaten eggs and continue with the whisk. Continue cooking in the bain-marie stirring occasionally (always with the whisk). After 15 minutes, turn off the heat and let it cool. Keep the Lemon Juice Cream in the fridge covered with cling film until it’s time to use it. With this 512-gram batch, I filled a 10-inch diameter tart.
