- Add Butter: Once the mixture has thickened enough to coat the back of a spoon (it should reach about 170°F or 77°C if you’re using a thermometer), remove the saucepan from the heat. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps and the lemon zest. Then, add the butter pieces to the hot mixture, stirring until the butter is completely melted and incorporated.
- Cool and Whip Heavy Cream: While the lemon mixture is cooling, whip the heavy cream in a separate bowl until it forms soft peaks. Once the lemon mixture has cooled to room temperature (you can speed this up by placing the bowl in an ice water bath), gently fold in the whipped cream until well combined.
- Chill: Transfer the lemon cream to a container, cover it with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until it’s completely chilled and set.
- Serve: The lemon cream can be served as is, or used as a filling for cakes, cupcakes, or even layered between cookies. It’s also delicious topped with fresh berries or a dollop of whipped cream.
Enjoy your homemade lemon cream! It’s a refreshing and versatile dessert that’s perfect for spring and summer, or anytime you’re in the mood for something light and citrusy.
