This delicious gluten-free sweet lemon cream is ideal for filling cakes and pies of various kinds, but it also serves perfectly as a spoon dessert.
The Sweet Lemon Cream is a traditional Italian dessert widely appreciated for its enveloping and aromatic flavor. This delightful custard is enriched with lemon zest, preferably untreated, to give that unique touch of freshness and aroma. The dessert is versatile and can be used not only as a filling for pastries like Sponge Cake and choux pastry puffs but also on its own, served in cups and accompanied by cookies.
This guide will explain how to prepare a delicious Sweet Lemon Cream in a few simple steps.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 cups
- Cooking methods: Slow cooking, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
It’s important to ensure the lemons are untreated to guarantee the best flavor. Be sure to use only the yellow part of the zest, avoiding the white part which can give a bitter taste.
To prepare your Sweet Lemon Cream, you will need the following ingredients:
- 2 cups milk
- 2 eggs (medium at room temperature)
- lemon zest (large organic 1)
- 1/2 cup sugar
- 1/4 cup cornstarch
- lemon juice (1)
Tools
What tools are needed to prepare the lemon cream? You will need:
- Bowl glass
- Whisk
- Pot
- Citrus Juicer
- Strainer
- Cling Film
Steps
Step-by-step instructions (part 1)
With the ingredients ready at room temperature, we can prepare the Sweet Lemon Cream.
Start with the lemon zest, being careful not to cut the white part to avoid a bitter taste. Add this zest to a saucepan with the milk and turn on the low heat, heating the milk without boiling it.
Meanwhile, in a separate bowl, put the egg yolks and sugar, working them with a whisk until you get a smooth cream. Add the sifted cornstarch and mix to combine the powders. Add this mixture to the heated milk, stirring vigorously.
Step-by-step instructions (part 2)
After obtaining a homogeneous mixture, transfer the mixture to a small pot and let it cook over low heat, stirring continuously to prevent lumps from forming. Once the cream has thickened, turn off the heat and let it cool slightly. Your Sweet Lemon Cream is now ready to be enjoyed or used as a filling for your favorite desserts. Once your cream has thickened and you’ve let it cool slightly, add the juice of half a lemon. Mix the juice well into the cream to ensure it is well incorporated. This will give your Sweet Lemon Cream an extra fresh flavor and a touch of acidity that will perfectly balance the sweetness of the cream.
1. Put the sugar and the zest of a lemon, preferably untreated, taking only the yellow part, into the bowl, and powder: 20 sec. speed 7
2. Add through the lid hole the milk, eggs, flour, and the lemon juice filtering it from the seeds, and cook 7 min. 194°F speed 4.
3. Pour the cream into a bowl and let it cool with cling film in contact.
Tips and Tricks
Here are some tips for making a delicious Sweet Lemon Cream:
When taking the zest from the lemons, make sure not to take the white part of the fruit
This part has a bitter taste that can affect the final result of the cream.
For the best consistency and flavor, always use fresh milk and eggs.
Continuously stir the cream while cooking to prevent the formation of lumps.
Variants:
The Sweet Lemon Cream is a versatile recipe, and there are many variations you can try.
Remember that regardless of the variant you choose, the key to a delicious lemon cream is using high-quality ingredients.
Remember that regardless of the variant you choose, the key to a delicious lemon cream is using high-quality ingredients.
FAQ (Frequently Asked Questions)
Can I use bottled lemon juice instead of squeezing fresh lemons?
Yes, you can use bottled lemon juice if you don’t have fresh lemons available. However, freshly squeezed juice gives a richer flavor to the cream.
How long does the lemon cream keep in the refrigerator?
The lemon cream can be stored in the refrigerator for about a week. Make sure to cover it with plastic wrap to prevent a film from forming on the surface.
Can I use lemon cream as a filling for cakes or desserts?
Certainly! Lemon cream is great as a filling for cakes, cupcakes, or as an accompaniment for cookies and tarts.
Can I freeze the lemon cream?
Yes, you can freeze the lemon cream, but be aware that the texture might change slightly after freezing. Make sure to store it in an airtight container and thaw gradually in the fridge before use.
What are some creative variants of lemon cream?
You can experiment by adding ingredients such as grated ginger, chopped strawberries, or even black pepper to give the lemon cream a unique twist.
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