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Lemon Cream

It may be used for filling macaroons, whoopie pies, and so on. It's simply delicious"


110g lemon juice
lemon peels of one lemon
3 eggs
5g cornstarch
235g softened butter
160g powdered sugar (also made adding three spoons of cornstarch to 500 grams of confectioners' sugar)


Mix the lemon zests with the sugar and than add the other ingredients, except the butter, always mixing in order to dissolve everything. Put the mixture in a pan and take it to low-medium heat. It must boil and when it happens, remove the pan from the heat. Let it cool until 60°C, soon adding the softened butter. Whisk it until all the butter is melted and let it cool for some more minutes. Put it in a bowl and after this time, put the bowl in the fridge, for 12 hours, until it gets harder. That's it guys!

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+/- 2 cups

Nutritional Information
Per Serving

no nutrition information available

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