CREAMY LEMON CREAM

This lemon cream is so silky and delicious, Perfekt as a filling in cakes, or to enjoy for a luxury breakfast together with Brioche.
It´so simple to make in less than 15 minutes.

CREAMY  LEMON CREAM

• 2 tablespoon (20 gram) cornstarch
• 3/4 cup (200 ml) freshly squeezed lemon juice, preferably organic
• 1/4 cup (50 ml) water
• 1 cup (110 gram)confectionary sugar
• 4 large eggs, preferably organic
• 2/3 cup (165 ml) heavy whipping cream

DIRECTIONS;

• In a large bowl, whisk together the eggs, confectionery sugar, and corn-starch, set aside for now.
• Add freshly squeezed lemon juice, and water in a small saucepan and heat over medium heat until just about warm to touch.
• Pour the warm lemon juice mixture to the eggs in a small steady stream while whisking constantly.
• Return the mixture to the saucepan and cook over medium-high heat until thickened, about 5 minutes. 
• Continue to cook and whisk for 3 minutes more to make sure the starch is completely cooked out
• Remove the saucepan from the heat and add the heavy cream, with a wooden spoon stir until combined and smooth.
• Pass it through a mesh strainer into a two small glass jar
• Keeps well in the refrigerator for up to two weeks.
• Enjoy.