LEMON CREAM WITH WHOLE EGGS

The lemon cream with whole eggs is a delicate and velvety cream with the scent and flavor of lemon. A spoon dessert, perfect to enjoy as a dessert, or to accompany fruit salad. But it is ideal above all for filling: cakes, sponge cake, pies, cream puffs and tiramisù. A "soft" and tasty cream, which compared to the classic Custard, has the particularity of being prepared with only 2 whole eggs. In this way, you will say goodbye to the leftovers of egg whites.

Ingredients:

2 Eggs

40 g Flour 

500 ml Milk

3 lemons (grated rind only)

100 g Sugar

Preparation:

To prepare the LEMON CREAM with whole eggs, pour the sugar, grated lemon zest and shelled eggs into a bowl.

Stir with whisks, until the mixture is smooth and without lumps. At the end add the flour and mix it.

Meanwhile, pour the milk into a saucepan and heat it until boiling. When the temperature has reached the temperature, turn off the heat immediately.

Take a little hot milk and add it to the LEMON CREAM, in the bowl. Stir until the mixture is liquid.

At the end, pour everything into the rest of the milk, in the pot.

Turn on the heat again and cook the LEMON CREAM WITH WHOLE EGGS for about 7 minutes, stirring occasionally. It must become thick and creamy.

At the end, turn off the heat and transfer the cream to a bowl. Cover it with plastic wrap. 

Let the LEMON CREAM cool with whole eggs before serving. Use it to fill your desserts, as a spoon cream, or to accompany fruit salad.