Today I present to you the recipe for compact lemon cream, but creamy and doesn’t run. This special custard is compact, yet at the same time soft and silky and can be used just like the classic one, as a dessert, to fill cream puffs, cold tarts, cannoli, or simply to enjoy with some cookies. In short, it’s perfect for a thousand occasions.
It’s very “lemony” and will be a hit! The preparation is very simple. The presence of lemon curd makes it unique!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 204.46 (Kcal)
- Carbohydrates 38.61 (g) of which sugars 26.94 (g)
- Proteins 2.95 (g)
- Fat 5.17 (g) of which saturated 3.08 (g)of which unsaturated 0.82 (g)
- Fibers 0.13 (g)
- Sodium 4.39 (mg)
Indicative values for a portion of 100 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 FOR COMPACT LEMON CREAM
- 2 cups milk
- 3/4 cup cornstarch
- to taste lemon curd
- 3/4 cup sugar
- 1 lemon zest (grated)
Tools
- 1 Pan
LEMON CREAM PREPARATION
Pour the cornstarch and the sugar into a pan.
Gradually add the milk, stirring with a wooden spoon to keep the mixture smooth and prevent lumps.
Add the grated lemon zest.
Cook the cream over low heat, stirring consistently, until it thickens.
As soon as it’s removed from the heat, add the lemon curd and stir. Allow to cool.
Adriana’s Tip
For perfect consistency, it’s crucial that all ingredients are at room temperature. The lemons should be organic, free from pesticides. If bought at the supermarket, always check the label for edible peel indication.
