Recipe
Lemon Cream
Lemon cream cooked in a bain-marie with egg yolks, butter and zest. A Cuban recipe from before 1959, ideal for filling tartlets or eating on its own.
- Preparation10 min
- Cooking40 min
- Total time50 min
- Servings4 servings (or filling for one cake or 23 small tartlets)
- DifficultyEasy
This lemon cream was published in a Cuban magazine before 1959, so it has the magical touch of our grandmothers. It is the original recipe for this cream.
Ingredients
Check off the ingredients you have.
Method
- Mix the cornstarch with the cold water until a smooth paste forms.
- Cook the mixture in a bain-marie until it thickens, stirring constantly so no lumps form.
- Add the lemon juice and continue cooking until well incorporated.
- Mix the sugar with the egg yolks, add them to the thickened mixture and cook for about 3 more minutes.
- Incorporate the butter and grated lemon zest, and beat well until the cream is smooth and creamy.
- Let the cream cool before using it as a filling or eating it on its own.
- If you are going to use tartlets, fill them with the cream once it is cold. Ready to enjoy!
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