Lemon Cream

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This recipe is for the coconut cake listed earlier, but can also be used with berries or other fruit for a light dessert.

3 egg yolks
1/2 cup sugar
1/3 cup fresh lemon juice
3 Tblspoons butter at room temp and cut into small pieces
1  1/2 cups heavy cream

(tools needed: whisk, stainless bowl, saucepan that fits stainless bowl, medium-fine sieve, plastic wrap)

  • Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk.  Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water.  It’s important that the water be just simmering, if it’s too hot, you end up with scrambled eggs. Whisk constantly and cook the mixture for about 10 minutes or until is thickened enough to coat the back of a spoon. (This means that when you did a spoon into the mix, it coats the spoon enough that when you run your finger through the coating, it doesn’t run) Add butter bit by bit and whisk until melted and fully combined.
  • Remove bowl from heat and strain the mixture through a medium-fine sieve into a clean bowl. At this point, this mixture is a curd. Stir with whisk for about 2 minutes to hurry the cooling process. Cover with plastic wrap, putting the wrap onto the surface of the curd to prevent its forming a skin. Put in fridge for at least 20-30 minutes to finish cooling.
  • Pour heavy cream into a medium bowl (I like to put a stainless bowl in the freezer for a bit to use for this. This makes the whipping part go a little faster). Use a whisk or a mixer to whip cream into medium-stiff peaks. Remove the cooled curd from the fridge and carefully fold into the whipped cream with a rubber spatula. Frost your cake or store-the recipe says only for 10 hours, but I’ve stored for up to 4 days and it was fine. After storing in fridge though, it will need to be re-whipped with a whisk until medium-stiff peaks form.


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