Fresh Lemon Cream

Sweet lemon cream for topping berries and cakes.

  1. In stainless steel bowl placed over saucepan of simmering water, whisk together eggs, sugar, and lemon juice until blended.
  2. Cook, stirring constantly to prevent curdling, until mixture thickens to a consistency like sour cream or hollandaise sauce and reaches a temperature of 160° F. This will take approximately 10 minutes.
  3. Remove from heat and immediately pour through fine strainer to remove any lumps.
  4. Cut butter into small pieces and whisk into the mixture until the butter has melted.
  5. Add lemon zest and let cool. The lemon cream will continue to thicken as it cools.
  6. Cover immediately so skin doesn’t form on surface. Refrigerate for up to 1 week.

  • Serve over fresh berries or pound cake.
  • Daypart suggestion: breakfast through dinner.

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