Grandma's Lemon Cream

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the lemons by rolling and cutting them to release juice, then press or juice them until you have approximately 150 ml of fresh juice. You may need 3 to 5 lemons.
   ▶ ≈1:09
2. 2
   Divide the lemon juice in half. Pour one half into a pot and add 50 g of sugar and the agar-agar. Stir to combine.
   ▶ ≈1:50
3. 3
   Heat the mixture until boiling so the agar-agar activates and can gel properly. Simmer for about 2 minutes.
   ▶ ≈2:39
4. 4
   Carefully separate 2 eggs, ensuring no yolk gets into the whites—this is crucial for whipping the whites. The eggs should be very fresh since the whites will not be heated further.
   ▶ ≈2:59
5. 5
   Once the lemon mixture has simmered, add the egg yolks, remaining 50 g of sugar, and remaining lemon juice. Stir continuously until smooth.
   ▶ ≈3:26
6. 6
   With continuous stirring, gently heat the egg yolk mixture until it begins to thicken slightly. Transfer to a clean bowl for faster cooling. You can place the bowl in a larger bowl of cold water and ice cubes to speed up the cooling.
   ▶ ≈4:02
7. 7
   While the yolk mixture cools, use an electric mixer to whip the egg whites until stiff peaks form.
   ▶ ≈4:50
8. 8
   Test the temperature of the yolk mixture by dipping the back of your finger into it—it should feel cool to the touch. This critical moment ensures the mixture is cool enough not to melt the whites but warm enough not to have set too firmly.
   ▶ ≈5:18
9. 9
   Using a spatula or rubber scraper, gently fold the heavier yolk mixture into the whipped whites. Do not use an electric mixer or whisk, as this will deflate the whites and lose the fluffiness. Fold gently to maintain the airy texture.
   ▶ ≈6:13
10. 10
    Pour the cream into dessert glasses or cups. You should have four servings ready to enjoy.
    ▶ ≈7:19
11. 11
    Refrigerate the cream for at least 3 hours. Before serving, garnish with candied lemon zest on top.
    ▶ ≈8:13