Lemon Cream
Ingredients
- 2 tablespoons grated lemon zest plus 3/4 cup fresh lemon juice (from 4 large lemons), divided
- 1/2 teaspoon unflavored gelatin (from 1 [1/4-ounce] envelope)
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs
- 1/4 cup unsalted butter, cut into 2-tablespoon pieces, at room temperature
- 3/4 cup extra-virgin olive oil (such as Barbera Frantoia)
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