What You Need to Know
Crema di limone emulsion involves combining lemon juice with sugar and egg yolks to create a stable emulsion. The process requires careful control of temperature, pH, and egg yolk addition rate.
Crema di limone emulsion is used in Italian cuisine as a dessert sauce for dishes such as fruit and cake.
Steps
- 1.
Lemon posset (England): Provides velvety texture
- 2.
Tarte au citron (France): Forms stable filling base
- 3.
Lemon meringue pie (United States): Creates smooth custard layer
The Science
Primary Reaction
emulsification