Lemon cream with olive oil and rosemary

Last Updated on October 16, 2024

Citron cream is one of the foundations of English baking. You can find it in every supermarket under the name Lemon Curd. It’s used for everything. It’s spread on toast, it’s a filling for scones, it’s used in puff pastry. Some people just eat it out of the jar. The idea of combining lemon juice with sugar and eggs paid off. The consistency is smooth and creamy, the flavour pleasantly wound up with the aroma of lemon zest and butter. I added fresh rosemary and good quality cold pressed olive oil to the classic recipe. It all works great together.

Ingredients:

150 g of semolina sugar 150 g of egg 120 g citrus juice 35 g extra virgin olive oil 30 g butter 1 piece fresh rosemary stems peel of 2 pcs lemons water bath

Procedure:

Cut the rosemary stems into a few pieces and boil them together with the lemon juice. Leave to infuse for about 10 minutes and strain.

Add the other ingredients and cook over steam (in a water bath), stirring occasionally, until thickened.

Transfer the hot cream into clean resealable jars and close tightly. Turn upside down and leave to cool.

Recommendation:

Try sometimes swapping the marmalade for lemon cream or using it to fill a meringue. I’m sure you’ll enjoy it in a coconut meringue roll as well. Mix one part of lemon cream with one part of well-whipped whipped cream and fill the cake shell with this filling or use it in the leaf cuts. You won’t regret it.

You can find more recipes by Josef Maršálek published in our online cookbook here: Master pastry chef and baker Josef Maršálek

Note:

Recipe from the cookbook “Modern Czech Pastry” by master pastry chef and baker Josef Maršálek.