Try this delicious lemon cream for a fantastic dessert and for filling pies and cakes.
- 4 eggs
- 200 gr of whipping cream
- 6 tablespoons of Limmi lemon juice
- 6 tablespoons of sugar.
Beat the egg yolks with the sugar until they are creamy, then add Limmi lemon juice.
Beat the egg whites and add to the cream, then incorporate together stirring slowly with a spoon so as not to flatten the mixture.
This cream is also ideal for filling pies and cakes