Dairy-Free Lemon Cream: a simple recipe with a bold lemon flavor that I’ve been making for years thanks to a dear friend of my mother.
This cream is cooked in a bain-marie and is perfect for filling many desserts, especially when combined with whipped cream that softens its taste.
It’s ideal for those looking for a dairy-free alternative, also suitable for those with intolerances or following a lighter diet.
I often use it in decorated cakes, but also at Christmas to fill panettone. Just soak it with a bit of warm milk.
In summer, it’s great in quick desserts: a ready base, a light soak, and this fresh cream instantly create a celebration.
It’s also delicious with a baked shortcrust pastry base or in an air fryer. Or in cream puffs, tartlets, or by the spoon.
A versatile recipe, fresh and with an irresistible lemon fragrance.
Before moving on to the recipe, let me remind you of other tasty creams
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 2 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 1/4 cups sugar
- 1/2 cup all-purpose flour
- 2 lemons (the juice)
Tools
- 1 Bowl
- 1 Saucepan
Preparation
Place the eggs in a heat-resistant bowl, which you will use for the bain-marie cooking.
Add the sugar and start beating with an electric mixer.
Blend for a few minutes, until the mixture becomes light, fluffy, and well whipped.
Once the eggs are well whipped, pour the fresh lemon juice into the bowl.
Add the flour and continue mixing gently (better with a spatula or at low speed with the mixer), until you obtain a homogeneous mixture, free of lumps.
Now place the bowl on the stove for bain-marie cooking: fill a saucepan with water (about halfway), bring almost to a boil, then place the bowl with the cream on top.
Continuously stir the cream with a spoon, until it starts to thicken. It will take about 10 minutes.
When the cream starts to have a velvety consistency, remove from the heat: it will continue to thicken as it cools.
NOTES
My advice to best enjoy this cream is to add 2 cups of whipped cream once it has cooled: you will get a lighter, fragrant cream with a velvety consistency. The lemon flavor remains bold, but more harmonious and pleasant on the palate.
If you decide to use it without whipped cream, be aware that the flavor will be much more intense. In this case, I recommend reducing the lemon juice: use the juice of one lemon, instead of two as the recipe calls for, to get the right balance between acidity and sweetness.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the lemon cream in advance?
Yes! You can make it the day before and store it in the fridge, well covered with film wrap in contact.
Can I replace the whipped cream with plant-based cream?
Yes, you can use already sweetened plant-based cream, whipping it well before incorporating it. The result will be slightly sweeter, but still great.
