Lemon Cream

1. Wash the lemons and peel them off. With the pulp of lemons you need to squeeze out the juice. 2. In a separate Ingredients:

• Lemon - 2 pieces
• Butter - 20 Grams
• Sugar - 100 Grams
• Eggs of chicken - 2 pieces

Instructions

1. Wash the lemons and peel them off. With the pulp of lemons you need to squeeze out the juice. 2. Pour sugar into a separate bowl. Add the zest. Now it's good to rub it all. Pour lemon juice into this bowl and break the eggs. Beat well whisk. 3. A well-mixed mass should be poured into a saucepan and butter added. Fire do a little and stir constantly. The cream is boiled for about 5 minutes. The cream should thicken. The following may happen. Eggs are curled, although this happens rarely, because in the recipe there is acid. Do not worry. It can be fixed. You can whip the cream in a blender. And you can just rub through a sieve. On a beautiful, summer, bright morning you can cook the same bright and sunny breakfast. Lemon cream is a classic English dessert. The recipe is very simple. Have you already seen this? Bon Appetit.

Servings: 4