Lemon Cream
This luxurious historical dessert combines the zesty brightness of fresh lemons with the richness of seven egg yolks to create a velvety, custard-like cream. The delicate balance of sweet syrup and tart citrus is slowly thickened over low heat, resulting in a smooth texture similar to a classic lemon curd but with a lighter, airier finish from the beaten egg white. Served thoroughly chilled, it makes for a refreshing and elegant palate cleanser or dessert perfect for warm afternoons.
Ingredients
- 1 cup Granulated sugar (Originally '0.5 seer'. Converted to approx 1 cup.)
- 1 cup Water (Originally '0.5 seer'. Converted to approx 1 cup.)
- 8 teaspoons Lemon juice (Freshly strained.)
- 7 yolks Egg yolks (Fresh)
- 1 white Egg white
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Instructions
- 1Dissolve the sugar in the water. Strain the mixture into a non-reactive saucepan (stainless steel or enamel-coated) to remove any impurities.
- 2In a bowl, beat the 7 egg yolks thoroughly with a fork until they are thin and fluid. In a separate clean bowl, beat the single egg white until it forms stiff peaks.
- 3Add the beaten yolks and the stiff egg white into the saucepan containing the sugar syrup. Finally, stir in the lemon juice. Place the pan over very low heat (or use a double boiler). Stir constantly with a wooden spoon to prevent curdling.
- 4Continue stirring gently until the mixture thickens into a custard consistency. Remove from heat immediately once thickened. Pour into a serving bowl and place on ice or in the refrigerator to chill completely before serving.
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