engagement

i have just made the perfect lemon cream. the recipe comes from france's pastry king, pierre hermé. i think this is it!
take one cup sugar and rub it with the zest of three lemons in a heatproof bowl. (and love the feel of rubbing through the sandy rubble.) whisk in four eggs, then 180ml of freshly squeezed lemon juice. set this bowl over simmering water and whisk until the mixture reaches 180F.
strain it into a blender and discard the zest. when the mixture cools to 140F, blend in 300g of butter in five portions.
after all the butter is incorporated, continue blending for three minutes.
and you'll get a lemon cream of dreams. (pour it into a container, press a piece of clingwrap over the surface of the cream, and refrigerate it for at least four hours.)
so of course i baked a pie crust for the cream. well, it was supposed to be a tart crust, but i only had pie crust in the freezer. this time i tried fluting the sides too.
to use the cream, whisk until it loosens. then, spoon it generously into the empty pie shell. swirl the top to make it look classy and pretty.
omg i love how the cream holds itself after the pie is sliced. and it truly is a cream of dreams: so pale, light, elegant. it's perfect!