Crème au citron
Bonjour mes amis! And welcome back to Mised Out!
Dessert Month continues this week with a crème au citron. Tart and bright lemon shines through in this creamy, custard-like dessert. This crème is a true chemical wonder because unlike traditional custards, it does not use eggs. Or gelatin, for that matter. Three simple ingredients – lemons, heavy whipping cream and sugar – are all it takes.
So how’s it work? Like I said, chemistry! The acid in the lemons basically turns the cream – in the same way we get sour cream. A brief heating on the stove top and the addition of sugar ensure a smooth, creamy texture. If high school chemistry were this delicious, I would have paid a lot more attention!
But back it our crème au citron. Not only is it a fascinating chemical reaction that requires just a handful of ingredients, it is ridiculously easy to make. Prep and cooking are 15 minutes, max. The crème then chills for 3-4 hours to set.
The result is a gorgeous, pale yellow, silky smooth crème. Less is more when it comes to decoration – a bit of crumbled graham cracker and whipped cream are both a beautiful and tasty addition. If you’re feeling really indulgent, feel free to use crumbled shortbread cookies and meringues in place of the graham crackers and whipped cream. A couple of fresh blackberries with a spring of mint would also be lovely. Or fresh raspberries! The point is, you can let your imagination run wild – just with a bit of restraint!
This is the sort of weeknight dessert that you can easily whip up one night and serve the next.
And now, chers lecteurs without further adieu – Elvira Masson‘s Crème au Citron!
Crème au citron
Ingredients
- 2 lemons
- 40 cl heavy cream whipping cream
- 80 g sugar
Instructions
- Zest one lemon. Juice both lemons.
- Put the cream and sugar in a pot over medium heat. Stir constantly until the mixture just comes to a boil.
- Add the lemon juice and zest. Continue stirring until the mixture thickens, about 5 minutes. You will know that the crème is ready when you can dip a spoon in the crème and draw a line across the back of the spoon with your finger.
- Pour the crème into four individual serving bowls and chill for 3-4 hours.
- Serve with a garnish of crumbled graham crackers and a dollop of whipped cream.