Lemon Cream Filling
- ½ cup cold water
- 2 Egg yolks, slightly beaten
- 7 Tablespoons corn starch
- Zest from one lemon
- Juice of 1 lemon
- 1½ Cups hot water
- 1 Tablespoon butter or margarine
- 1½ Cup Sugar
- 1 Cup cream, whipped
- Combine sugar and hot water and bring to a boil in a heavy pan.
- Mix cold water and cornstarch in a separate small bowl.
- Add corn starch paste to hot sugar mixture and stir until mixture thickens.
- Stir a small amount of hot mixture into beaten egg yolks; stir eggs into hot mixture and cook about 2 min longer until thick and set.
- Add lemon rind, lemon juice, and butter. Stir to blend. Cool, stirring occasionally. Stir in whipped cream. Refrigerate until ready to use.
- When ready to fill crepes, whisk lemon pudding until smooth.
- Use as an alternative to crepe-cream. Will keep for a couple of days in the refrigerator.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/
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