Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
I gave the ingredients based on one lemon, but you can prepare a cream from any number of lemons proportionally increasing the number of ingredients.
We erase the zest from the lemons with a fine grater.Combine the zest with sugar, mix. Squeeze out the juice from the lemons and add to the zest, mix again. Beat the eggs with a fork until foam forms, add to the resulting mass, mix and let stand for half an hour so that the zest gives off its flavor. Then carefully filter to remove the zest and the half-mixed protein, otherwise white flakes may appear in the cream during heat treatment. Add oil to the filtered mass and cook over low heat for 10-15 minutes until thickened, stirring constantly. Let the cream cool down and put it in the refrigerator. The cream can be stored for about 3 weeks.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
