Recently, an aunt gifted some gorgeous lemons from her lemon tree. These were the freshest, most succulent lemons I have ever seen and I was so grateful for these lovelies to come into my kitchen. They yielded some delicious lemon cream for lemon tarts and gifting which a few left over lemons, begging to be made into a lemon pound cake.

The recipe for lemon cream comes from Dorie Greenspan and cane be found on Serious Eats. I had a hard time getting the temperature to 180 C, but eventually it did reach and the results were luscious!