Lemon Cream - Base Formulas

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	Ingredient	Quantity
1.	Lemon Juice (fresh)	8 ounces - (1 cup)
2.	Sugar	2 ounce - (1/3 cup)
3.	Water	1 ounce
4.	Egg	1
5.	Corn Starch	1 ounce - (4 Tablespoons)

Process	Instructions
1. Heat	Begin heating the lemon juice in a bain marie (double boiler).
2. Combine	Blend together the sugar and cornstarch 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 or cream)

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