crème au citron express Lemon Cream For 4 small pots: - 40 cl of liquid whole cream - 80 gr of sugar - 70 ml of lemon juice In a saucepan, put the cream and sugar. Bring to a boil, mixing well to dissolve the sugar. Lower the heat and bubble gently for 3 minutes, stirring regularly. Remove from fire. Add the lemon juice while mixing vigorously and thoroughly. Filter. Divide into ramekins. Let cool and store a refrigerator for at least 3 or 4 hours. Ideally one night.