Lemon Buttercream Topping (cooked)

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Ingredients for 900 g
  • 110 ml Lemon juice
  • 200 g Butter
  • 120 g Sugar
  • 150 g Whole egg(s)
  • 450 g QimiQ Whip Pastry Cream
Method
1.
Bring the lemon juice, butter and sugar to the boil and remove from the heat. Add the whole egg stirring continuously, and heat back up to 75° C.
2.
Add the QimiQ Whip and mix well, do not allow the mixture to exceed 75° C.
3.
Fill into a plastic bag and chill well.
4.
Whisk the cold topping until the required volume has been achieved.