Ingredients:

 

165 g Butter (room temperature)

135 g Caster Sugar

2 Eggs

3 big Lemons

 

Method:

 

Chop finely the lemon zest.

Squeeze the lemons. You shall obtain 10 dl of juice.

Mix the eggs and the sugar with the zest and the lemon juice.

Cook in a water bath until it starts boiling.

Strain the mixture in a colander placed in a pot and then, place it immediately to a container filled with ice. Then stir until the mixture is lukewarm.

Cut the butter into small pieces and add them progressively while smoothing with a whisk.

Work on it for about 10 minutes, preferably using a blender, until the cream becomes perfectly homogeneous.

Cool it for 2 hours in the refrigerator before use.

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