recipe

Lemon Cream: the delicious recipe for a fragrant and delicate cream

Total time: 20 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Lemon cream is a fresh and fragrant recipe you can serve as a light dessert as it is or together with biscuits and berries. You can also use it as filling or decoration for cakes, tarts, or doughnuts. With a delicate, sweet-tart flavor and a smooth texture, everyone will love lemon cream.

Lemon cream can be made in a few minutes. Simply mix the egg yolks with granulated sugar, cornstarch, water and lemon juice. Transfer the mixture to the heat and let it thicken until smooth and silky. Light and made without cow's milk, lemon cream is a dairy-free recipe that is also perfect for lactose intolerants who do not want to give up a sweet cuddle.

Lemon cream is similar to lemon curd, but these two recipes are slightly different. Lemon curd is made with butter, so it has a richer texture. On the other hand, lemon cream is lighter and smoother.

So let’s find out how to make lemon cream by following our step-by-step recipe.

Tips

You can replace cornstarch with all-purpose flour.

For a richer recipe, you can substitute water with whole milk or a vegetable milk (soy, almond, rice).

For an even more intense citrus note, add some grated lemon zest, being careful to buy organic and not chemically treated lemons.

You can also add some chocolate chips and some crumbled cookies.

How to store Lemon Cream

Store the lemon cream in the refrigerator, covered with cling film, and consume it within 2 days. Freezing is not recommended.

Ingredients
Lemon juice
100 g
Water
120 g
Egg yolks
3
Cornstarch
40 g
Granulated sugar
100 g

How to make Lemon Cream

Pour the egg yolks into a large bowl and add the granulated sugar.

Work everything with a hand whisk.

You will need to obtain a light and fluffy mixture.

Add the cornstarch.

Incorporate the cornstarch into the mixture.

Stir until the mixture is smooth and creamed.

Pour the water into a high-sided saucepan.

Also add the filtered lemon juice. Put the saucepan on the stove and heat the liquid until it just comes to a boil.

Add the liquid to the previously made mixture and beat everything with a whisk.

Pour the mixture into the saucepan and cook over low heat, until you have obtained a thick and soft cream.

Once cooked, transfer the lemon cream to a bowl, cover with cling film and let it cool. Then let lemon cream rest in the refrigerator for about 1 hour.

Remove the lemon cream from the refrigerator and work it briefly with a whisk. Serve lemon cream as a simple spoon dessert 12 or use it to stuff your desserts.

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