Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour and Parmesan. Wash the lemon well before grating. Lemons can vary, so if your sauce doesn’t taste lemony at the end ...
Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...
Adding cream to the usual mixture of eggs and Parmesan cheese gives the sauce more body, while buttery homemade breadcrumbs bring the crunch, and plenty of lemon zest brightens the whole dish.
Plus, it's pretty uncommon to find anything other than Alfredo when using store-bought cream sauce. You can forget about gorgonzola, mornay, cacio e pepe, and all the other kinds of mouth ...
Process until a smooth, creamy sauce forms, 30 to 45 seconds ... Remove from heat; add butter and remaining 1 tablespoon lemon zest. Swirl skillet until butter emulsifies into sauce, about ...