Lemon cream

Lemon cream

My Organic Alnatura Recipes
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Source photo: Alnatura - Photo: VISCOM


To fill 1 tart / 7-8 200 g jars
lemons (unwaxed)
g butter
g raw cane sugar
large or 7 small fresh eggs

Wash seven or eight screw-top 200 g jars and sterilise in the oven at 100 °C for 20 minutes.

Switch off the oven and leave the jars to cool in the oven with the door closed.

Wash the lemons thoroughly and grate the zest from three of them.

Squeeze out the juice and measure 300 ml.

Put the lemon juice and lemon zest, butter and sugar in a bowl and suspend it over a pan of simmering water.

Melt the butter, stirring, and dissolve the sugar in it. Beat and whisk the eggs.

Pour the eggs through a fine sieve into the butter and stir over a low heat until the mixture thickens slightly. This will take about 20 to 25 minutes. The mixture must not boil, otherwise it will curdle.

When the mixture is thick enough to coat the back of the spoon, pour it into the still slightly warm jars.

The lemon cream thickens as it cools and can be kept in the fridge for about a month.


This lemon cream is delicious spread on bread or used as a filling for little tartlets.

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