The cream is put in a glass container, separate another container into the freezer for 1/2 hour, the yolks are beaten with the sugar the juice of the lemons and the zest, then it starts to cook over heat until it thickens But while boiling.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make easy lemon cream: |
| 1 cup of cream 8 egg yolks 11/2 cup of sugar 2 large lemons juice and zest 4 egg whites |
Ingredients to make easy lemon cream:
2. It is emptied in a mold and allowed to cool, beaten the whites to the point of Turron and the cream and the container are removed from the freezer and the cream is beaten in that container until sponge is gently stirred the whites and the cream and the cream It is poured on the mold where the mixture of the yolks is served in glasses and refrigerated for 2 hours.
