A very simple dessert to make on the fly, the Lemon Cream Cup with Cookies and whipped cream is perfect because it is egg-free, can be prepared really quickly, and you can enrich it with both lemon zest and candied peels. A light, fragrant and delicate cream perfect for filling a tart or serving alongside the colomba, or even for filling the Neapolitan delights. You will see how easy and quick it is to prepare this Lemon Cream Cup with Cookies and whipped cream, you will only need a juicer, a graduated jug, and a whisk, and voila, you will have the beautiful dessert ready to offer to your guests. Meanwhile, as you read the recipe, subscribe to my channel on WHATSAPP and activate notifications.
To obtain a bright yellow color for this lemon cream, just add the finely grated zest of one lemon, or for a less pungent flavor if you wish, you can replace 1/3 of the lemon juice with orange or pink grapefruit juice so the color will be brighter and the taste less sharp, but I assure you that combined with crumbled cookies and whipped cream, everything will be sweet enough. Once mixed, bring it to the heat and in 5 minutes it will be ready, let it cool with cling film in contact, fill the cups and keep them in the refrigerator as long as you can so that the cookies also absorb the flavor. Now let’s discover how to prepare the Lemon Cream Cup with Cookies and whipped cream, but first, see below for other recipes with lemon cream!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Lemon Cream Cup with Cookies and whipped cream
- 6.76 oz lemon juice (or 5 oz lemon and 1.7 oz orange or grapefruit)
- 2.1 oz sugar
- 0.7 oz cornstarch (or potato starch)
- 1 tbsp lemon zest
- 7.44 oz fresh liquid cream
- 1 oz powdered sugar
- 3.5 oz dry biscuits (like Oro Saiwa of your choice)
Tools
- 1 Juicer
- 1 Pitcher graduated
- 1 Hand whisk
- 1 Electric whisk
- 1 Lemon grater
Preparation Lemon Cream Cup with Cookies and whipped cream
First, grate the zest of 1 lemon, then extract 200 ml of juice with the juicer.
If you want, you can replace 50 ml of lemon juice with an equal amount of orange or grapefruit juice.
In a small saucepan, mix the sugar with the cornstarch using the hand whisk, then slowly add the lemon juice and finally the grated zest.
Once the solids have dissolved and there are no lumps, bring the saucepan to the stove and cook the egg-free lemon cream.
It will take only 5 minutes, be sure to stir frequently with the hand whisk to prevent it from sticking to the bottom of the saucepan.
Remove the cream from the stove, cover with cling film in contact, and let it cool.
Once the cream is at room temperature, whip the cream to stiff peaks along with the powdered sugar.
Crumble the cookies using a meat tenderizer or a food processor fitted with blades.
Assemble the Egg-free Lemon Cream Cups by placing a portion of crumbled cookies at the bottom of the cups.
Compact them a little with the back of a spoon.
Distribute a couple of generous spoonfuls of egg-free lemon cream on top.
Then decorate with whipped cream placed in a pastry bag.
Decorate with lemon zest obtained with a vegetable peeler.
Place in the refrigerator for at least another 30 minutes before enjoying it cold.
How to store the Egg-free Lemon Cream Cup
You can store it in the refrigerator covered with cling film for 2 days even without the whipped cream.
Other recipes
If you want to see other types of recipes you can return to HOME
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