The LEMON CREAM WITHOUT EGGS, MILK AND GLUTEN is simple and very quick to make. Fragrant and velvety, it’s perfect both for filling cakes, tarts and pastries and, more simply, to enjoy as a spoon dessert, perhaps as a refreshing dessert after a large meal. It’s ideal for those with intolerances or following a vegan diet.
This cream requires only two considerations: choose quality lemons (which fortunately are plentiful in our beautiful country) and weigh the ingredients carefully so it keeps the creaminess that makes it perfect, without turning into a rubbery gel. The sugar percentage can of course be changed according to personal taste, but the quantities I indicate are well tested and guarantee a delicious but not cloying result that truly enhances the lovely lemon aroma.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 6-8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 130.11 (Kcal)
- Carbohydrates 34.64 (g) of which sugars 28.82 (g)
- Proteins 0.04 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 2.18 (mg)
Indicative values for a portion of 80 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
- 1/4 cup lemon juice (about 4 lemons)
- 8.5 fl oz water
- 3/4 cup sugar (≈ 160 g (about 3/4 cup + 1 tbsp))
- 5 tbsp cornstarch (Maizena)
FOR THE LEMON CREAM WITHOUT EGGS, MILK OR GLUTEN YOU WILL NEED
- 1 Pot
- 1 Citrus juicer
- 1 Whisk
- 1 Bowl
- Plastic wrap
PREPARATION: LEMON CREAM WITHOUT EGGS, MILK OR GLUTEN
To prepare the LEMON CREAM WITHOUT EGGS, MILK OR GLUTEN, first squeeze the lemons to obtain about 1/4 cup (≈ 60 g) of juice. Set the juice aside.
In a pot place the sugar and cornstarch and mix. Add the water and lemon juice and, using a whisk, stir everything until you obtain a smooth, lump-free mixture.
Place the pot over low heat and cook, stirring continuously with a whisk.
As soon as the cream has thickened and looks almost translucent, remove it from the heat, transfer it to a bowl, cover with plastic wrap placed directly on the surface, and let it cool at room temperature. Then transfer it to the refrigerator for 1 hour.
After the cooling time, take the lemon cream out of the fridge and beat it with electric beaters for a few seconds to make it soft and velvety.
