This homemade lemon cream is smooth, bright and useful for filling cakes, tarts, cupcakes and layered desserts.
It needs only a few ingredients and thickens gently on the stove.
In a saucepan, whisk the eggs, sugar, lemon juice, zest and salt until smooth.
Place the pan over low heat and whisk constantly for 6 to 8 minutes, until the cream thickens enough to coat a spoon.
Remove from the heat and whisk in the butter a few cubes at a time. The cream should become glossy and silky.
For an extra smooth texture, pass the cream through a fine sieve. Let it cool completely before using it as a filling.
Homemade lemon cream is quick, versatile and full of flavor. Keep it chilled and use it within 4 days for the best texture.