Wash the lemons well. Grate the zest on a fine grater, 4 lemons (zest gives the cream an aroma and astringency, if you want a more delicate flavor, grate only two of lemon). Mix with the sugar.

Squeeze the juice from 4 lemons and add the sugar, stir. Lightly beat 4 eggs and add to the bowl. Stir and let stand for half an hour. To peel gave their flavor. You can use just yolks, but you need to increase the number. Of the proteins and to cook the meringue.

Strain to remove zest and pieces of protein. If you want to get thick cream, add corn flour. You can take a teaspoon for medium density or dining room for a very thick cream But you need to add before you start to heat the cream. Do not add the cornmeal to the hot cream. Thick he won't, and sour. Pour into a saucepan and put on the stove. When the mixture is hot, add the butter and stir until it is completely dissolved. Then cook on medium heat until the mixture thickens (do not boil). Do not forget to stir. Remove the pan from the heat and let cool.

Chilled cream pour into jars and refrigerate. The cream is ready to eat!