The lemon cream for filling cakes and tarts is a very fragrant and fresh cream, ideal for filling desserts.
In it, the fragrance of lemon is fully released from the first taste, giving a fresh and decisive connotation to your creations.
Its possible uses are countless, from tarts to sponge cakes, various types of cakes, tartlets, small pastries, etc. Enjoy it even on its own, it won’t disappoint you!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 28.27 (Kcal)
- Carbohydrates 4.25 (g) of which sugars 2.79 (g)
- Proteins 0.35 (g)
- Fat 1.21 (g) of which saturated 0.68 (g)of which unsaturated 0.54 (g)
- Fibers 0.01 (g)
- Sodium 7.85 (mg)
Indicative values for a portion of 167 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups water
- 3/4 cup sugar
- 3/4 cup potato starch (or cornstarch)
- 1/8 cup all-purpose flour
- 3 egg yolks
- 6 tablespoons lemon juice
- lemon zest (grated from 1 lemon)
- 3 1/2 tablespoons butter
- 1 pinch salt
Tools
- Pan low 8.7 inches
- Citrus Grater
- Citrus Juicer
- Hand Whisk
Preparation
To prepare the lemon cream for cakes and tarts, combine the sugar and egg yolks in a saucepan and mix them with the hand whisk.
Then add the water and, while continuing to whisk, gradually incorporate the flour and potato starch.
Thicken over the heat until it reaches a boil, stirring constantly.
Off the heat, add to the cream: the grated zest of one lemon, lemon juice, the piece of butter, and a pinch of salt.
Mix well and let cool completely covered with cling film pressed to the surface.
If necessary, to restore smoothness, beat with electric beaters before using.
The lemon cream for filling cakes and tarts is ready to make your desserts even more delicious.
Storage
In the fridge, tightly closed in an airtight container for up to 3 days.
In the fridge, tightly closed in an airtight container for up to 3 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been personally purchased and tested by me. To view the recommended products, click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been personally purchased and tested by me. To view the recommended products, click here.
