In Pierre Herme's Desserts (written with Dorie Greenspan) they go on and on about how precise his recipes are and how carefully they tested/wrote them down. They also go on and on about how his lemon tart is the best in Paris. The key recipe for lemon cream is used in about five desserts in the book, most notably the tart, which is one of 2 reasons I bought this book.
However, they not only fail to say when to add the cream, they failed to specify an amount of cream.
So-I was going to make this for tomorrow night - do any of you have this recipe in another publication, etc??