Lemon cream and watermelon is a fresh and delicious summer spoon dessert without eggs and gluten. It is quick to prepare, refreshing, and not heavy. It’s a very simple dessert and, at the same time, also refined and beautiful to look at. We can prepare lemon and watermelon cream either with cow’s milk or lactose-free milk; in both cases, the result will be delicious. Try it as a Sunday dessert, as an end-of-meal treat, and on special occasions, it’s irresistible.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6-7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 1/2 cups cow's milk or lactose-free milk
- 1/2 cup cornstarch
- 3/4 cup brown or granulated sugar
- 1 pinch fine salt
- 2 whole lemons
- 3 slices watermelon
- 1 teaspoon limoncello (optional)
Preparation
In a saucepan, heat the milk, without bringing it to a boil.
Meanwhile, in another saucepan, sift the cornstarch, add the pinch of salt, sugar, and the grated zest of the 2 lemons. Gradually add the warmed milk and limoncello (if desired), stirring with a steel whisk to avoid lumps.
Cook the cream on the smallest burner over low heat, stirring continuously until it begins to thicken. At that point, turn off the heat, strain it to remove the lemon peels, transfer it to another container, and let it cool completely. The lemon cream will have a firm consistency.
When the cream is completely cold, cut the firm watermelon flesh of three slices into small cubes (or two slices if they are rather large, depending on the size), removing the seeds.
Assemble our dessert. Prepare the chosen cups or glasses and fill them with a layer of lemon cream and a layer of watermelon cubes. Finish with lemon zest and fresh mint leaves and serve immediately or refrigerate them well covered, to enjoy them very cold.
All that’s left is to delve your spoon to enjoy the lemon cream and melon flesh together, in a delightful play of textures, flavors, and aromas.
