Cream on lemons yolks oil

To make the cream, I rub four egg yolks with sugar and grated lemon zest. I put the resulting mixture on the smallest fire in a saucepan with a thick bottom. In this case, slow heating is an indispensable condition for cooking. After two minutes I add the juice of half a lemon, after another minute it's time to add 200 g of butter at room temperature. During cooking, lemon cream must be stirred all the time and prevent the beginning of boiling, otherwise lemon scrambled eggs will turn out. As soon as the cream thickens, I remove the saucepan with the cream from the heat. Lemon cream can be served with tea or coffee in cream cups as an independent dessert in warm or cold form. In this case, you can add raisins or pieces of cookies to the cream. Lemon cream can be used as a filling for baskets, tortalettes, as a cream for a cake. To make the cream thicker, you can increase the amount of oil. Another important point, I do not attribute this recipe to children's food because of the almost raw eggs.