Meyer Lemon Cream

Instructions

1. 1. Place a double boiler over, not in, simmering water.
2. 2. Combine the sugar and lemon zest and add to the top pan of double boiler.
3. 3.Whisk in the eggs and lemon juice.
4. 4. Whisking constantly, cook the mixture over the simmering water, until it reaches 180 degrees and cream is thickened.
5. 5. Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into another bowl. Let the cream cool to about 140 degrees.
6. 6. Wisk in the butter a few pieces at a time. Once all of the butter has been melted, let the mixture set for a few minutes to ensure the mixture is perfectly smooth.
8. Once finished, the cream may be pour it into a container. Cover top surface with plastic wrap to keep a skin from forming. Chill in the refrigerator for about half an hour before assembly.