Lemon Cream

Lemon Cream

A vitamin and gourmet dessert recipe with good citrus zest.


For 4 people :

  • 4 eggs
  • 150 g caster sugar
  • 20 g candied orange
  • 2 lemons
  • 40 cl of liquid cream


Preheat the oven to 180 ° C (th 5). Squeeze the juice of both lemons and set aside.

In a bowl, whisk the eggs with the sugar, then add the lemon juice, the cream and the milk, without stop whipping.

Pour into ramekins and bake for 15-20 minutes in a bain-marie.

Let cool, then place in the refrigerator.

Serve with a few slices of candied orange.

Council +:

More lightness: replace half of the liquid cream with as much milk to obtain a cream less rich in lipids.

Recipe: Elisabeth Tzimakas

Photos: Jean-Charles Vaillant.