Ingredients for 250ml:

  • 2 eggs
  • 2 lemons
  • 110g sugar
  • 70g butter
  • 1 tablespoon of matcha powder

How to make:

  1. Wash and dry lemons. Grate the rind and squish out juice. Put juice and grated rind into a metal bowl (or small pot).
  2. Add sugar and eggs. Whisk eggs with eggbeater. Add butter (but first slice it into smaller pieces).
  3. Pour some water into a pot, but not too much. It’s important, that it doesn’t touch the bottom of the bowl. Boil the water and put gas jet on medium mode.
  4. Put a metal bowl over the pot. Heat everything, all the while stirring it with eggbeater. Butter will melt first. You need to heat it until it becomes like pudding.
  5. Add matcha powder.
  6. When Your cream is ready, pass it through a sieve.
  7. Put the cream into a jar and put it away in the fridge after it cools down. It will thicken there. You can keep the cream in the fridge up to 2 weeks.

How to make it – pictures!