With lemon custard cream it’s truly love at first taste. Its intense aroma and fresh, enveloping lemon flavor make it irresistible. It’s perfect for filling cakes, enriching a shortcrust base to complete with fresh fruit, or simply enjoying by the spoonful when you’re in the mood for something creamy and fragrant. A versatile, delicate cream that’s always perfect for any occasion.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 500g
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Custard Cream
- 2 cups milk
- 4 egg yolks
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 1 lemon zest (grated)
Tools
- Pot (medium size) stainless steel
- Manual whisk
Preparation of Lemon Custard Cream
To prepare this delicious lemon custard cream, start by taking a medium-sized saucepan. Pour in the egg yolks and sugar and whisk with a hand whisk until the sugar dissolves, obtaining a thick orange-yellow cream.
Add the milk gradually, continuing to mix. Then add the sifted flour and potato starch, pouring them in little by little to avoid lumps. Turn on the heat and put the saucepan on medium flame. Stir continuously and, as soon as the cream starts to heat up, add the grated zest of one large lemon or two small lemons.
Lower the heat and continue stirring until the cream comes to a boil. As soon as the first bubbles form, stir vigorously and immediately turn off the heat.
Let it cool completely before using it to fill your desserts or simply enjoy by the spoonful.
Advice
For a lactose-free version, you can replace cow’s milk with plant-based milk or lactose-free milk.
For a gluten-free version, corn starch can be used as a substitute for flour.
It can be stored in the refrigerator, covered with cling film in contact, for two days.
