📝 About This Recipe
Zitronencreme is a quintessential German 'Nachspeise' that captures the elegance of traditional Bavarian dessert craft. This sophisticated treat balances the bright, sharp acidity of fresh lemons with the luxurious richness of farm-fresh eggs and whipped cream. It is a timeless classic often found at Sunday family gatherings, prized for its airy, mousse-like texture and its ability to provide a refreshing finish to a hearty meal.
🥗 Ingredients
The Lemon Base
- 3 pieces Organic Lemons (unwaxed, for both zest and juice)
- 150 grams Granulated Sugar (divided into 100g and 50g portions)
- 4 large Egg Yolks (at room temperature)
- 100 ml Dry White Wine (Riesling or Pinot Grigio works best; can substitute with apple juice)
- 1 pinch Fine Sea Salt
Structure and Aeration
- 4 pieces Gelatin Sheets (or 1 packet of powdered gelatin)
- 1/2 cup Cold Water (for blooming the gelatin)
- 2 large Egg Whites (pasteurized if preferred)
- 250 ml Heavy Whipping Cream (chilled, at least 30% fat content)
- 1/2 teaspoon Vanilla Bean Paste (adds a subtle floral depth)
For Garnish
- 6-8 pieces Fresh Mint Leaves (for a pop of color)
- 12 pieces Fresh Raspberries (the tartness complements the lemon)
- 1 tablespoon Pistachios (finely chopped for crunch)
- 1 piece Lemon Slices (cut into thin half-moons)
👨🍳 Instructions
-
1
Begin by blooming the gelatin. Place the gelatin sheets in a bowl of cold water for 5-10 minutes until softened. If using powder, sprinkle it over the water and let it sit.
-
2
Zest two of the lemons using a microplane, being careful to avoid the bitter white pith. Squeeze all three lemons to yield approximately 100-120ml of fresh juice.
-
3
Prepare a bain-marie (water bath). Place a heat-proof glass or stainless steel bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water.
-
4
In the bowl, combine the 4 egg yolks, 100g of sugar, the white wine (or juice), and the lemon juice. Whisk constantly over the steam.
-
5
Continue whisking for about 6-8 minutes until the mixture thickens into a pale, frothy custard that coats the back of a spoon. Do not let it boil, or the eggs will scramble.
-
6
Remove the bowl from the heat. Squeeze the excess water from the gelatin sheets and whisk them into the hot lemon custard until completely dissolved.
-
7
Stir in the lemon zest and vanilla bean paste. Place the bowl in a larger basin filled with ice water, stirring occasionally until the mixture is cool to the touch and just beginning to set around the edges.
-
8
In a separate clean bowl, beat the 2 egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50g of sugar and beat until stiff, glossy peaks appear.
-
9
In another chilled bowl, whip the heavy cream until stiff. Be careful not to overbeat it into butter; it should be smooth and firm.
-
10
Using a large rubber spatula, gently fold the whipped cream into the cooled lemon custard. Use a figure-eight motion to maintain the air bubbles.
-
11
Gently fold in the stiff egg whites until no white streaks remain. The mixture should look like a light, airy cloud.
-
12
Divide the cream into individual dessert glasses or a large glass serving bowl. Cover with plastic wrap and refrigerate for at least 3-4 hours, or ideally overnight.
-
13
Just before serving, garnish with fresh raspberries, a sprig of mint, a dusting of chopped pistachios, and a thin lemon slice.
💡 Chef's Tips
Always use organic lemons since you are using the zest; conventional lemons are often coated in wax that traps pesticides. To ensure the egg whites reach maximum volume, make sure your bowl and whisk are completely grease-free. If the custard gets too lumpy, pass it through a fine-mesh sieve before adding the gelatin. For a non-alcoholic version, a high-quality naturally cloudy apple juice or sparkling white grape juice is an excellent substitute for the wine. Don't rush the cooling process; if you fold the cream into the custard while it's still warm, the cream will melt and the dessert will lose its fluffiness.
🍽️ Serving Suggestions
Pair this with a glass of late-harvest Riesling or a sweet Moscato to echo the citrus notes. Serve alongside 'Waffelherzen' (German heart-shaped waffles) for a delightful texture contrast. A side of shortbread cookies or 'Heidesand' biscuits provides a buttery crunch that balances the tartness. For a festive touch, top with a small dollop of lightly sweetened whipped cream and a gold leaf flake. In summer, serve with a side of macerated strawberries seasoned with a touch of balsamic vinegar.