Meyer Lemon Cream

Directions

1. 1
   {"0":"1. Place a double boiler over, not in, simmering water.","1":"2. Combine the sugar and lemon zest and add to the top pan of double boiler.","2":"3.Whisk in the eggs and lemon juice.","3":"4. Whisking constantly, cook the mixture over the simmering water, until it reaches 180 degrees and cream is thickened.","4":"5. Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into another bowl. Let the cream cool to about 140 degrees.","5":"6. Wisk in the butter a few pieces at a time. Once all of the butter has been melted, let the mixture set for a few minutes to ensure the mixture is perfectly smooth.","7":"Once finished, the cream may be pour it into a container. Cover top surface with plastic wrap to keep a skin from forming. Chill in the refrigerator for about half an hour before assembly."}