This recipe is adapted from Dorie Greenspan’s Baking book. Even though the ingredients are almost identical to lemon curd, the method of adding the butter is unique; instead of melting the butter it is emulsified with the other ingredients in a blender resulting in a light and velvety sauce that is fantastically both sweet and tart. The first time I tried this recipe I followed Dories’ directions of cooking the ingredients double-boiler style to reach a temperature of 180 degrees F, which should take up to 10 minutes. For some reason this did not work for me; at about 45 minutes of cooking I couldn’t get the temperature over 165 degrees. I started over with a new batch of ingredients and decided to cook the mixture in a heavy-bottomed saucepan instead and this worked beautifully. This recipe uses an instant read thermometer, a fine mesh sieve, and a blender. Use this Lemon Cream just as lemon curd is used; a filling for cakes, pies and tarts and thumbprint cookies, spooned over fresh berries, folded into whipped cream, served with scones and toast. The ingredients can be adapted to create an orange or lime cream by replacing the lemon zest and lemon juice with orange or lime zest and juice.