You have guests and you are still looking for a delicious and fine dessert for the menu? How about a creamy lemon custard, nice and smooth with a fine consistency. Arranged and decorated in pretty glasses, this is a dessert that will delight your guests.
You are not invited to the menu, but to the cafe? Here too, this lemon cream is a great recommendation – as a juicy filling for a quick cake. Try it, you’ll get this lemon cream as a recipe in the cookbook…
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Recipe for fine and creamy lemon cream
You need about six servings of lemon cream: 3 fresh eggs, 130 grams of sugar, 1 large lemon (untreated), 3 sheets of gelatin, ½ liter of cream
Here’s how it works: Squeeze the lemon and put the juice in a small saucepan. In a bowl, use a mixer to beat the eggs, sugar and lemon zest until smooth. For at least five minutes, so that the sugar crystals dissolve completely and the mass becomes smooth and creamy.
Heat the lemon juice in a saucepan (not hot) and dissolve the three gelatin leaves in it. Make sure the gelatin is completely dissolved and there are no lumps. Stir the lemon-gelatin juice into the egg mixture.
Whip the cream and then carefully fold it into the mixture. Pour the lemon curd into pretty glasses or glass containers. Or grab wine glasses with a stem, that also looks festive. Chill the cups in the refrigerator for a few hours.
Garnish with lemon cream before serving. Cut thin slices from another lemon, cut it in half, cut it and put it on the edge of the glass. Or you sprinkle some fine coffee powder (ready-to-eat coffee) on top of the lemon cream.
Lemon cream as pie filling
A cake can also be created with lemon cream. If you want it to be quick, use a ready-made biscuit base from the bakery or supermarket.
Prepare the cream according to the recipe above, but you will need a gelatin sheet or two to give the filling enough strength. Cut the cake base in half once or twice. Place a cake base on a plate, place a cake ring (or the edge of a springform pan).
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In a first layer, spread the lemon cream on the biscuit base. Place the second cake layer on top and spread the cream again. If there is a third cake layer, do the same.
Raspberry sauce goes well, spread in a layer on one of the cake bases. But it doesn’t have to be. Spread the lemon cream evenly over the top. Then chill in the fridge for a few hours.
Before serving, you can decorate the cake for Easter. For example, put two very small and light chocolate bunnies on top. Or an Easter motif with powdered sugar on the surface.