The sweet lemon cream is a delicious eggless recipe that can be used for both simple and elaborate desserts. It’s very easy, aromatic, and truly delightful. We can prepare it to fill cream puffs, fruit cakes, crepes; or to create fresh and inviting spoon desserts. The eggless lemon cream is gluten-free thanks to the addition of gluten-free corn starch.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/8 cups milk (also lactose-free)
- 1/3 cup corn starch (also gluten-free)
- 1/2 cup granulated sugar
- 1 pinch fine salt
- 2 lemons
- 1 cup fresh whipping cream (also lactose-free or plant-based)
Tools
- 1 Mixer
Steps
The amount of starch I indicated is suitable for a firm lemon cream, perfect for fillings or decorations. If, instead, we want a softer cream, like the one in the picture below, add only 20 grams of corn starch.
1) Sift the corn starch into a saucepan. Add the sugar, salt, and the zest of two lemons (only the outer yellow part) and stir with a whisk or spoon.
2) Pour in the milk and bring to the smallest burner over low heat. Stir until the cream begins to thicken and the whisk or spoon leaves clear marks in the cream.
3) Turn off the heat and let cool completely. When the mixture is well chilled, remove the lemon zest and begin whipping the cream.
4) When the cream starts to thicken, add the well-chilled milk mixture (be sure!) and continue whipping for about another minute until you get a fluffy and airy cream. The eggless lemon cream is ready to be enjoyed on its own or to create delicious and refined desserts.
