This custard cream is velvety smooth, buttery, aromatic. It tastes like candied lemon cream that melt on your tastebuds. Seriously irresistible!
4 (204g) large eggs
2 (38g) large egg yolks (no egg white)
225 grams (1 cup) granulated sugar
235 ml (~1 cup) freshly squeezed lemon juice from 6 – 8 lemons
1 tablespoon (5g) lemon zest
A pinch of salt
100 grams (½ cup – 1 tbsp) unsalted butter