Lemon cream

Ingredients

• 1 cup fresh lemon juice
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, cut into small cubes
• 1 tablespoon lemon zest

Step-by-step preparation

1. In a medium saucepan, mix the lemon juice, sugar and eggs until well combined.
2. Heat over medium-low heat, stirring constantly with a wooden spoon, until the mixture starts to thicken into a smooth sauce. Don’t let it boil, or the eggs may curdle.
3. Add the butter and stir until it melts and is well combined.
4. Remove from the heat and stir in the lemon zest.
5. Transfer the lemon cream to an airtight container and let it cool to room temperature, then refrigerate for at least an hour before serving.