Lemon cream from Baking - From My Home to Yours (page 461) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on November 27, 2022

    This lemon cream is out of this world.

  • Melanie on February 12, 2012

    Everybody should make this! The lemon cream was so delicious, I predict that I will rarely stray from using this recipe when making tart filling in the future. I made mini tarts using Pierre Herme’s sweet tart dough recipe and filled them with the lemon cream the following day. There is a process with this recipe but it works like a dream so it is well worth following. You need a strainer, thermometer and blender / food processor but you could probably still get a decent result without all this equipment as the intent of the instructions is quite clear.

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