I got the recipe for lemon cream from a site (and else where else?). My first version is a book that I left in Italy, "The Rustic Kitchen." There, among the ingredients that I remember there were only the egg yolks, so when I did I used to combine the super tough cookies in my house (my grandmother Laura) we call "stracadeint" or staccadenti (flour, almonds, egg whites and sugar). Sunday however, I followed this recipe:
http://allrecipes.com/Recipe/Lemon-Curd/Detail.aspx
Lemon Cream Ingredients: 3 eggs (whole)
200 gr.
sugar 120 ml. fresh lemon juice
55 gr.
melted butter or margarine 6 oz. grated lemon peel.
The procedure is so simple as to be embarrassing
mix eggs and sugar in a saucepan. Add the lemon juice, butter and rind. Cook in a double boiler, stirring constantly for about 15 minutes or until it congeals. It keeps about a week in the refrigerator.
I would say that the eggs are very comfortable, but it is very important to stir constantly or you find bits of cooked egg white and is not so much.
We really like the waffles (waffles) in the morning for breakfast, but it's good enough on a type of pasta pie ...
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