"Adam Schwartz" > wrote in message
news:I8mhb.76819$%h1.65723@sccrnsc02...
> I needed to make a quick dinner tonight, and I had some chicken, some
> milk, lemon juice and capers. I know this isn't the right way to make
> anything, but it's all I had to work with. So i tried to make a lemon
cream
> sauce. I know lemon will curdle milk, so I read some recipes to figure
out
> how to add the lemon to the cream. Most said simmer the cream with
butter,
> then add the lemon juice off heat. I thought that when making a sauce
with
> cream and butter, you need to whisk the butter in off heat so it won't
> seperate. I tried simmering the milk with butter and then adding the
lemon
> juice, but it curdled. I tried simmerring the cream, then addin the lemon
> juie and butter off heat, but it curdled. By then I was out of time. Now
i
> want to know, what's the right way to add lemon to cream?

You might want to try eliminating the lemon juice and just stirring grated
lemon peel into your sauce, to taste. Voila, no worries about curdling.

-Scott