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Lemon cream
Servings:For 4 servings
Ingredients
3 lemon juice
A grated lemon
45 g butter
250 g sugar
3 eggs
Directions
Melt the butter in a pot (do not cook it!), add the juice and the grated lemon; then sugar and, finally, whip the eggs. Put the pot in hot water in order to cook the cream au bain marie, stirring constantly for 15 minutes so that it thickens. Put in a glass container to store in cool place. Garnish with cimmanon and lemon half slices.

Author:Ailimpo

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