Crème citron parfaite
Serves 1
Directions
- 1Press three yellow lemons to get 12 cl of juice
- 2Press three yellow lemons to get 12 cl of juice
- 3Press three yellow lemons to get 12 cl of juice
- 4Put the lemon juice in a casserole
- 5Put the lemon juice in a casserole
- 6Put the lemon juice in a casserole
- 7Add 120 grams of sugar
- 8Add 120 grams of sugar
- 9Add 120 grams of sugar
- 10Add three entire eggs
- 11Add three entire eggs
- 12Add three entire eggs
- 13Add the zest of a lemon
- 14Add the zest of a lemon
- 15Add the zest of a lemon
- 16Mix the mixture at low heat non stop with a whisk
- 17Mix the mixture at low heat non stop with a whisk
- 18Mix the mixture at low heat non stop with a whisk
- 19Add 100 grams of butter at room temperature
- 20Add 100 grams of butter at room temperature
- 21Add 100 grams of butter at room temperature
- 22Mix to incorporate the butter
- 23Mix to incorporate the butter
- 24Mix to incorporate the butter
- 25Put the mixture in a mixer
- 26Put the mixture in a mixer
- 27Put the mixture in a mixer
- 28Put the lemon cream in a ramquin or pot
- 29Put the lemon cream in a ramquin or pot
- 30Put the lemon cream in a ramquin or pot
- 31Leave it one night minimum in the fridge
- 32Leave it one night minimum in the fridge
- 33Leave it one night minimum in the fridge
Ingredients
- 3 citrons jaunes
- 3 citrons jaunes
- 3 citrons jaunes
- 12 centilitres jus de citron
- 12 centilitres jus de citron
- 12 centilitres jus de citron
- 120 grammes sucre
- 120 grammes sucre
- 120 grammes sucre
- 3 oeufs entiers
- 3 oeufs entiers
- 3 oeufs entiers
- 1 zeste de citron
- 1 zeste de citron
- 1 zeste de citron
- 100 grammes beurre à température ambiante
- 100 grammes beurre à température ambiante
- 100 grammes beurre à température ambiante
Equipment
presse-agrumescasserolefouetmixeurramquin
Tips
- Mix at low heat non stop for a few minutes
- leave it one night minimum in the fridge