Creme au Citron - Lemon Cream
Serves: 4
INGREDIENTS
3 fresh farm eggs
2/3 cup caster sugar
1 tablespoon flour
1 teaspoon grated lemon zest
juice of 2 lemons
2 tablespoons unsalted butter
1 tablespoon rum
METHOD
Combine the eggs, sugar, flour, juice and zest in a saucepan. Whisk furiously until a smooth sunflower-yellow cream is formed. Place over medium-heat and stir continually with the whisk. When the mixture starts to thicken, continue to whisk, removing from the heat from time to time so that you can really whip it furiously. This
helps control the cooking temperature as well.
Add the butter in two or three pieces, whisking after each piece. Lower the heat and continue to cook over low heat for three to five minutes or until the floury taste is gone. Remove from the heat, whisk in the rum, pour into small bowls or pretty glasses and let cool. Serve chilled or at room temperature. Serves 4
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!