Lemon Cream sweet and sour her as macarons filling
Lemon cream tastes fresh and sour but has a lot of sugar so it does not get too sour. Lemon cream has a taste that reminiscent of the Norwegian Fox fudges. The lemon cream is suitable for filling in several types of cakes.
Zest of one lemon (Zest only yellow part of the peel)
75 g butter
1 dl freshly squeezed lemon juice (about 2 lemons)
- Boil the mixture of egg, lemon zest, lemon juice and sugar in a saucepan. Boil for approx. 1 minute while you whisk all the time.
- Cool to approx. 35-40 degrees, use a whisk, and stir in room-tempered butter. If you use a hand mixer, you will get an extra smooth and nice lemon cream.
- Leave the lemon cream in a refrigerator for at least 3-4 hours or until the following day.
Application: For macarons or for other cake filling.
Allergy: Gluten and lactose free. Low FODMAP