Thursday, February 2, 2012
Lemon cream is a little more labor intensive to make than lemon curd but don't let that discourage you. The original recipe said that temperature of the cream needed to rise to 180. Try as I might I have not been able to get my cream to 180. The temperature quickly rises to about 170 and then hovers there. I kept whisking for another 20 minutes but the temperature didn't go up. I finally gave up and took it off the heat. It didn't matter. The cream was perfect. Now I just let the temperature go up until it levels off at about 172 and I call it good. It still turns out fantastic in the end.
Recipe adapted from Baking: From My Home to Yours
1 cup sugar
grated zest of 3 lemons
3/4 cup fresh lemon juice
2 sticks plus 5 tablespoons butter cut into tablespoon size pieces at room temperature
Tools you will need
blender or food processor
instant read thermometer
heat proof bowl large enough to fit all your ingredients so you can whisk them with out it spilling everywhere
Fill your saucepan with water so that the water level will be just below the bowl when the bowl is set in the saucepan. Bring the water to a simmer. While water is heating combine sugar and zest in the heatproof bowl. Rub the mixture with your fingers so the zest doesn't clump. Whisk in the eggs and then whisk in the lemon juice.
Set the bowl over the saucepan of simmering water. Cook the cream, whisking constantly, until the temperature reaches at least 170 (or 180 if you can get it that high). It will start out foamy, but will thicken as the temperature rises. When the temperature reaches 180 (or stops going up), remove the cream from the heat and strain into a blender. Discard the zest left in the strainer. Let the cream in the blender cool to about 140 (it should take about 10 minutes).
Turn the blender to high and while it is running add butter about 5 pieces at a time. After the butter is all mixed in blend for three minutes to get it light and airy. If your blender motor can not handle 3 minutes, blend in one minutes increments resting in between.
Pour the cream into a container, cover the surface with plastic wrap, and chill for at least 4 hours. Before using the lemon cream stir with a whisk a few times to keep it light and loose. Pin It
Posted by Allison D. at 9:48 PM