Lemon custard for cake

Step-by-step cooking

1. Step 1:

   

   Prepare the products.

2. Step 2:

   

   Pour boiling water over the lemons and hold them in hot water for a minute, so the zest will lose its bitterness and the lemons are easier to wash. Dry and remove the zest from 2 lemons with a fine grater. Squeeze the juice from 3 lemons, strain through a sieve into a saucepan. It turns out about 300ml of juice.

3. Step 3:

   

   Add 2 tablespoons of cold lemon juice from the total volume to the starch, rub thoroughly so that there are no lumps.

4. Step 4:

   

   Add all the zest and 1/2 sugar to the rest of the juice, mix and heat to a boil, but do not boil. This is fast enough, do not move away and stir so that the sugar is all dissolved, but not burnt.

5. Step 5:

   

   While the juice is on the stove, break the eggs into a saucepan with a thick bottom. Beat lightly, gradually introduce the remaining sugar and diluted starch, mix.

6. Step 6:

   

   Then add hot juice to the egg mixture. Do this constantly stirring with a whisk, pour in slowly, in a thin trickle, so that the eggs do not curdle. Next, put the saucepan on medium heat and cook until the cream thickens, this is about 4 minutes.

8. Step 7:

   

   Remove the thickened cream from the stove, add butter, stir until smooth.

9. Step 8:

   

   Rub the cream through a sieve into a glass bowl.

10. Step 9:

    

    Cover with foil in contact, leave to cool on the table, then put in the refrigerator for at least 30 minutes, you can stay overnight.

11. Step 10:

    

    In the cold, the cream will stabilize, it will become even thicker. It is very plastic, but not freely flowing, like pudding. The taste is delicate, sweet and sour, but pronounced vividly. Store no more than 5 days. It is convenient to cook in advance, but you can also on the day of baking.

12. Step 11:

    

    The cooled cream is very easy to cover and layer cakes and not only.