The lemon cream without milk, eggs, or sugar is a fresh and velvety cream ideal for spooning or filling desserts.
It is quick and easy to prepare and wins over at the first taste.
Thanks to the use of cornstarch, the cream has a thick and silky consistency without the need for eggs or dairy, making it ideal for vegans or those with intolerances.
Fragrant and delicate, it wins over both adults and children
The intense citrus flavor of lemon makes it pleasantly refreshing, with a perfect balance between sweet and sour. It is lighter than traditional versions, easier to digest, and healthier due to the presence of erythritol, a natural sweetener.
Lemon juice is rich in vitamin C and antioxidants, helps boost the immune system, and aids digestion.
Also perfect to serve alongside fruit salads or fresh fruit.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing 2 cups of Lemon Cream
- 1 cup cup water
- 2/3 cup cup erythritol
- 3.5 tbsp tbsp lemon juice
- 1/3 cup cup cornstarch
- 1 lemon zest
Tools
- 1 Small Pot
- 1 Hand Whisk
- 1 Sieve
- 1 Lemon Squeezer
- 1 Grater
Steps for Preparing Lemon Cream
To prepare the delicious lemon cream, start by thoroughly washing the lemons under running water.
Then, with a grater, zest a lemon, and with a lemon squeezer, obtain 3.5 tablespoons of lemon juice and set aside
and mix everything well by stirring vigorously with a hand whisk. Place on the stove over low heat, continuing to stir with the whisk or a wooden spoon. The cream will begin to thicken as the cornstarch activates with the heat.
Continue stirring until it starts to form the first bubbles. This process takes a few minutes, but it is important not to stop stirring to avoid lumps or the cream sticking to the bottom. Once it begins to boil, turn off the stove
It will thicken further as it cools
Pour the cream into a bowl or glass container and cover with cling film in contact to prevent a skin from forming on the surface and let it cool at room temperature
Once cooled, the cream will be thicker and ready to be used as a filling for desserts, tarts, or enjoyed on its own with a spoon. If it is too thick, add a bit of water and stir vigorously with the whisk to achieve a more fluid creaminess.
Enjoy your tasting from Barbara!
Lemon Cream Tips and Storage
Choose organic, untreated, and fresh lemons.
If you prefer a more sour cream, reduce the amount of sweeteners.
Store in an airtight glass container, in the fridge for 2-3 days.
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FAQ (Frequently Asked Questions)
Can I use sugar instead of erythritol?
Yes, but it will be less healthy. Replace it with 1/2 cup.
Can I make it with other types of fruit?
Absolutely, you can replace the lemon juice with orange, grapefruit, pineapple juice, or pureed berries or strawberries.
