The dairy-free and flourless lemon cream has a velvety texture and a truly delicate taste. It is undoubtedly lighter than the classic pastry cream made with milk.
In this case, as a liquid ingredient, we have water and lemon juice.
But why choose a lactose-free and gluten-free lemon cream?
This lemon cream is great for lactose intolerant but also for gluten intolerant. In fact, instead of flour, I used cornstarch.
The gluten-free and lactose-free lemon cream is very fragrant and has a really delicate texture. Great for accompanying cookies, fresh fruit, or for a spoon dessert enriched with whipped cream.
With this light lemon cream, you can prepare many tasty recipes! For example, I use it to fill tartlets or pies (you will find the photo at the end of the article!).
Great for filling birthday cakes like this delicious all-lemon version that I absolutely recommend you try!
I often prepare this lactose intolerant cream and store it for a few days in the fridge well covered. In the morning we enjoy it spread on a rusk, or inside a jar of Greek yogurt, or on a slice of homemade bundt cake. The whole family gets to enjoy a healthy, light, and delicious breakfast!
With the gluten-free and lactose-free lemon cream now let’s get to work and prepare the water lemon cream.
Other recipes that might interest you!
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: with these doses it is possible to fill a 9-inch cake
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg (medium whole)
- 1 yolk
- 9/10 cup sugar
- 1/4 cup cornstarch (or potato starch)
- 1/4 cup lemon juice
- 2 cups water
- 1 lemon zest (grated)
Tools
- Saucepan
- Bowl
- Whisk
- Grater
- Lemon Squeezer
- Spatula
- Plastic Wrap
- Sifter
Steps
First, wash a organic lemon well, dry it, and grate the zest.
Then squeeze the juice until you reach 1/4 cup (approximately you need a large one, otherwise two medium ones).
In a bowl, break a medium whole egg and also add a yolk (keep the white in the fridge, which you can reuse for other preparations).
Add the sugar and mix vigorously with a hand whisk.
Combine the grated zest, lemon juice, and cornstarch using a sifter. Mix well to avoid lumps.
Finally, pour in the water and bring to a low heat, stirring continuously.
After about 10 minutes, the water lemon cream will be ready! As soon as it starts to “puff,” turn off the gas and pour the cream into a container (preferably glass or ceramic).
Cover the cream with plastic wrap on contact and let it cool completely at room temperature (at least three to four hours) and then store it in the fridge.
Once made, the water cream will seem quite liquid but letting it cool will reach a firmer consistency.
Always keep in mind that it’s a dairy-free cream so the consistency is different from the classic cream 😉
Once cold, you can use it to fill the desserts you like best!
With these doses, I made a pie with an 18 cm diameter (I spread a layer of apricot jam on the bottom of the pie) and six mini tartlets.
I hope you enjoyed this recipe! 💛🍋✨
👉 Share it with healthy and delicious recipe lovers!
✏️ Leave a comment below and visit me again soon, new colorful recipes await you!Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
I don’t have cornstarch, how can I replace it?
You can use, in the same quantity, potato starch or all-purpose flour, but be careful not to form lumps.
How long should the cream rest before use?
Ideally, prepare it the night before and let it rest in the fridge well covered with plastic wrap. If you prepare it at the last moment, it should rest at least four hours. The longer it rests, the more it sets.
Can I leave the cream at room temperature?
Yes, but only for short times, one hour maximum, especially if it’s hot. The fridge is always the best choice! Keep it covered with plastic wrap on contact, for 2-3 days in the fridge.
How to avoid lumps in the cream?
It is good to use a sifter to incorporate the thickener into the egg mixture. It is better not to use flour but cornstarch which helps reduce the formation of lumps. If, once thickened, the cream has small lumps, remove it from the heat and blend for just a couple of minutes with an electric mixer. This will help dissolve them!
Can I use tangerine or orange juice instead of lemon?
Yes, you can replace part of the lemon juice with orange or tangerine juice for a sweeter and fruitier note. Be careful with the sugar/juice balance to avoid changes in consistency.
Can gluten-free lemon cream be frozen?
Personally, I don’t recommend it because the starch may lose its thickening ability once defrosted, making the cream grainy.
