The eggless lemon cream is a delicious alternative to the classic custard cream, ideal for those who want a light dessert with a fresh taste.
Perfect for filling cakes, tarts or to be enjoyed by the spoonful, this cream is made with simple and natural ingredients, without the use of eggs. This makes it perfect for those with intolerances without compromising on taste and lightness.
The addition of turmeric is optional and only serves to give the cream a yellow color, without altering the taste.
Follow me on INSTAGRAM or on FACEBOOK for more recipes or videos
You might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- Half liters milk
- 1 lemon (juice + zest)
- 3.5 oz sugar
- 2.1 oz cornstarch
- 1 pinch ground turmeric (optional)
Tools
- Blender
- Pot
- Whisk
- Citrus Juicer
- Plastic Wrap
Steps
Wash the lemon and grate the zest carefully, avoiding the bitter white part. Squeeze and filter the juice with a strainer.
Pour the cornstarch and sugar into a pot. Gradually add the cold milk, stirring with a whisk to avoid lumps.
Add the grated lemon zest and a pinch of turmeric to give the cream a yellow color.
Put the pot on low heat and continue stirring constantly until it comes to a boil. Lower the heat and let it cook until the cream thickens, continuing to stir to prevent it from sticking to the bottom of the pot.
Once the cream has thickened, add the filtered lemon juice and mix well until completely incorporated.
Pour the cream into a bowl or individual cups and cover with plastic wrap, making sure to place it in contact with the surface of the cream to prevent a skin from forming.
Let it cool at room temperature, then transfer to the refrigerator for at least 3 hours.
You can serve by decorating the cups with some fresh mint leaves.
If you liked this recipe, you might be interested in:
Coffee desserts. 5 irresistible recipes
Storage and Tips …
Store in the fridge covered with plastic wrap.
Consume within 2 days
Follow me on INSTAGRAM, FACEBOOK or on YOU TUBE for more recipes or videos.
To return to the Home page click HERE
