Lemon Cream with Butter
Under running hot water, clean the lemons using a brush, then dry them and grate the rind finely. Squeeze them and set aside 5 tablespoons of juice. Break the eggs in a heatproof bowl. Beat them with the sugar and add the butter, grated rind and lemon juice.
Place the bowl over boiling water and stir until the mixture thickens. Then remove it from the water bath and pour the cream out into the well dried bowls.
Let them cool, then cover and put them in the fridge.