French Lemon Cream Recipes

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

Steps:

• For this recipe you will need an instant read thermometer, a strainer and a blender or food processor, but it will be worth the trouble.
• Bring a few inches of water to a simmer in a pan.
• Place the sugar and zest in a heat-proof bowl that will fit over the pan. Prior to placing it over the pan, rub the zest and sugar together with your fingers until the sugar is moist and very aromatic. Whisk in eggs, followed by the lemon juice.
• Set the bowl over the pan with simmering water and start stirring with a whisk as soon as the mixture feels tepid to the touch.
• Cook the lemon cream, stirring and whisking constantly, until it reaches 180 degrees Fahrenheit. The cream will start out bubbly but as it gets closer to 180 degrees Fahrenheit, it will start to thicken and leave tracks. This means the cream is almost ready. Getting the cream to this temperature can take up to 10 minutes.
• As soon as it reaches 180 degrees Fahrenheit, take it off the heat and strain it into a blender or food processor, discard the zest.
• Let the cream cool to 140 degrees Fahrenheit (about 10 mins) and then blend on high, adding in the butter 5 pieces at a time with the machine running. Scrape down the sides of the processor as you go.
• Once the butter is all in, continue to blend for another 3 minutes to get the perfect light, airy texture.
• Pour into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours or overnight. (The cream will keep well in the refrigerator for 4 days, or tightly sealed in the freezer for up to 2 months).