- Milk 500 ml • 49 kcal
- Cornstarch 50 grams • 338 kcal
- Sugar 100 grams • 470 kcal
- Lemon zest obtained from 2 lemons
Lemon cream is a perfect custard to fill lemon cakes, easy and quick to prepare, flavored with lemon peel. Also excellent for liqueurs, it manages to solve the dilemma of last-minute dessert because it is excellent consumed as it is just ready, but also to make delicious pastries, tarts and desserts.
This is a recipe of lemon cream without eggs, without butter or potato starch, so we could call it a light version of lemon custard. Let's see in detail how to prepare it.
With a potato peel, remove the lemon peel trying to avoid as much as possible the white part, and, if not successful, then remove it with a small knife (1). Mix starch and sugar well in a small saucepan (2); apart, heat the milk without getting it to a boil (3).
Pour the hot milk on the cornstarch and sugar mixture, stirring constantly with a whisk so as not to create lumps (4); add the lemon zest (5) and place on the stove over low heat, stirring constantly and bring to a boil. Continue to stir for a couple of minutes more, until the movement of the spoon leaves the trail on the surface of the cream, help yourself with a spoon to see if the cream has reached the right density. If this struggles to slip away from it, then it is definitely ready (6).
The lemon zest can be replaced with a small spoon of limoncello liquor to put in the dough to give the cream a strong lemon aroma.