This lemon cream is a true revelation, sublimely silky and unlike your everyday lemon curd texture although exactly the same ingredients are used. The genius, as always, lies in Pierre Hermé’s departure from conventional wisdom and technique - butter is added only after the lemon cream has cooled significantly to ensure smoothness, and the whole is then energetically aerated in a blender to produce a melt-in-your-mouth delicacy.
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Amount Per Serving
Calories from Fat 2299
% Daily Value *
Total Fat 261g
Saturated Fat 159g
Trans Fat 10g
Polyunsaturated Fat 13g
Monounsaturated Fat 70g
Total Carbohydrates 216g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 Cup Sugar
- 3 Zest Lemons (zest of three lemons)
- 4 Large Eggs
- 3/4 Cup freshly squeezed lemon juice
- 10.5 Ounces unsalted butter, cut into tablespoon-sized pieces, softened
- Put a saucepan of water over heat and bring the water to a simmer. Place the sugar and the lemon zest in a large metal bowl that can be fitted into the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs and then the lemon juice.
- Fit the bowl into the pan of simmering water (making certain that the water doesn’t touch the bottom of the bowl). Cook, stirring with the whisk, until the cream thickens and reaches 180°F, as measured on an instant-read thermometer. As you cook the cream, whisking all the while to keep the eggs from overheating and scrambling, you’ll see that at first the cream is light and foamy, then the bubbles get larger, and finally, as the cream starts to thicken, the whisk leaves tracks. Pay particular attention at this point - the tracks mean the cream is almost ready. Keep whisking, keep checking the temperature, and keep your patience - depending on how much water you’ve got simmering beneath the bowl, it could take as long as 10 minutes for the cream to reach 180°F. Pull the cream from the heat as soon as it is cooked and strain it into the container of a food blender or food processor, or into a clean bowl large enough in which to beat it with an immersion blender. Let the cream rest at room temperature, stirring occasionally, until it cools to about 140°F, about 10 minutes. Working with the blender on high speed, or using the food processor, or immersion blender, beat the cream while adding pieces of butter, about five at a time. Scrape down the sides of the container or bowl as needed. When all of the butter has been incorporated, continue beating the cream for another 3 to 4 minutes - extra insurance for a light and perfectly smooth lemon cream. (Depending on your blender’s power, you may need to adopt a beat-for-a-minute-wait-for-a-minute pattern to keep your machine from overheating.
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