Lemon Cream

Ingredients

• 1 pint Heavy cream
• 4 large Egg yolks
• 0.5 cup Granulated sugar
• 1 tablespoon Lemon zest
• 0.25 cup Lemon juice (Freshly squeezed)

Instructions

1. 1In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. 2In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
3. 3Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. 4Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to boil.
5. 5Remove from heat and stir in the lemon zest and lemon juice. The cream will thicken further as it cools.
6. 6Pour the lemon cream into individual serving dishes or a bowl. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.