Lemon Cream – Very Classic

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	3 hrs 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rub the peel of two lemons, peel off the zest of one lemon (for decoration). Squeeze all the lemons. Remove the pulp remaining in the peel and cook with the juice, half of the sugar and approx. 100 ml of water in a saucepan for three minutes. Allow to cool slightly.
Put the eggs and the remaining sugar in a tall mixing vessel and stir until frothy. Stir in the lemon peel (not the zest!) And a pinch of salt. Put the egg mixture in a metal bowl (for a water bath, so choose the right bowl and saucepan!). Pour the warm lemon water through a sieve into the egg mixture, stirring constantly. Place the bowl in a boiling water bath and stir until the mixture becomes creamy (approx. 10 min). Divide into small bowls, decorate with a few lemon zest and refrigerate for at least 3 hours.
Just before serving, whip the cream and sprinkle it over the cream in small dots.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.