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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.