Lemon Cream

Process	Instructions
1. Heat	Begin heating the lemon juice in a bain marie (double boiler).
2. Combine	Blend together the sugar, cornmeal and flour before adding the egg and water. Use a wire whip to beat smooth.
3. Add	While stirring the lemon juice, slowly add the starch mixture.
4. Cook	Continue stirring mixture . Stir constantly until it thickens.
5. Store	Place in a suitable container and cover the surface of the lemon cream with plastic wrap. Pressing the plastic wrap tightly onto the surface of the cooked cream prevents a skin from forming on the surface.
6. Before Use	When cold. Remove wrap, beat until very smooth and creamy.
Variations:	For a lighter creamy texture more liquid could be added during step #6. (Water, milk, cream)

Divider

The French Pastry Chef	Lemon Cream
Base Formulas
Class: Filling	Batch Size: 22 Ounces	Storage Conditions: Lay plastic wrap on surface
Photograph: No

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