Limoncello cream
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Serves:     people


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  1. Wash the lemon, zest it and squeeze for the juice. Separate the eggs.
  2. Beat the egg yolks with the sugar, lemon juice and zest until light and frothy.
  3. Cook the creamy mixture in a bain-marie for 10 minutes, stirring all the time.
  4. Transfer to a large bowl and set aside to cool a little, then cover with cling film and chill for at least 40 minutes.
  5. Meanwhile, whip the double cream to soft peaks and fold in the limoncello. Then fold the whipped cream into the lemon sauce.
  6. Distribute between shot glasses or small dessert bowls. Return to the fridge until ready to serve.

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