Lemon cream

Preparation Time

50 minutes

Note

This recipe is special for use as a filling, topping, or to enjoy on its own as a mousse. It was published in a Cuban magazine before 1959, so it carries the magical touch of our grandmothers while still being the original recipe used for this cream.

Ingredients

1. 3 tablespoons of cornstarch
2. ¾ cup of cold water
3. 2 teaspoons of lemon juice
4. 1 cup of sugar
5. 2 egg yolks
6. 2 tablespoons of butter
7. ½ teaspoon of grated lemon zest
8. some tartlets to fill (optional)

Instructions

Preparation:

1. Mix the cornstarch with cold water to form a soft paste.
2. Cook the mixture in a water bath until it thickens, stirring constantly to prevent lumps from forming.
3. Add the lemon juice and keep cooking until well combined.
4. Mix the sugar with the yolks and add them to the thick mixture, cooking for about 3 more minutes.
5. Add the butter and the grated lemon zest, beating well until everything is completely blended and smooth.
6. Let it cool before using it as a filling or enjoying it on its own.
7. Fill the tartlets by putting the cream inside.

Ready to enjoy this delicious lemon cream!

Servings

4 servings if consumed alone; as a filling, it’s enough for a cake or for 23 small tartlets