English Lemon Cream
By Leticia Santana 10 Large Egg Yolks 12 Large Eggs 1/2 qt Lemon Juice 1 lb 12 oz Granulated Sugar 1 lb Unsalted Butter – soft Place eggs & yolks in bain marie with sugar and whisk. (Do not cook eggs. You want them to foam). Add in juice while whisking. When thickened let it sit for about 30 minutes, Whisk in butter. Let sit for about ten minutes. Remove from bain marie and place in #2 hotel pan. Immediately cover with plastic wrap or lemon cream will form a skin. Place in refrigerator overnight.
