Making lemon cream in the microwave, just like making microwave custard, is really easy and fast. Great to enjoy as a spoon dessert or to fill a cake or a tart. The recipe is the classic lemon cream, made with eggs, sugar, milk, and lemon juice and zest. Alternatively, at the end of the recipe, you will find the recipe for making sugar-free lemon cream. To make lemon cream in the microwave, you will only need a bowl, a whisk, and a handful of minutes.
Now, hurry up, let’s make the quick lemon cream, and also try these microwave sweet recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 337.20 (Kcal)
- Carbohydrates 54.64 (g) of which sugars 46.09 (g)
- Proteins 8.86 (g)
- Fat 10.73 (g) of which saturated 3.78 (g)of which unsaturated 4.97 (g)
- Fibers 0.29 (g)
- Sodium 110.47 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Microwave Lemon Cream
- 2 cups cup semi-skimmed milk
- 4 egg yolks
- 3/4 cup cup sugar (or equal weight of erythritol)
- 1 lemon (untreated)
- 1/3 cup cup cornstarch
- 1 pinch salt
Tools for Microwave Cream
- 1 Bowl glass
- 1 Hand Whisk
- 1 Lemon Squeezer
- 1 Grater
Procedure
Pour the yolks into the bowl and add the sugar, quickly work with the whisk and then add the cornstarch and mix quickly again. At this point, add the juice and zest of the washed lemon, continuing to mix, finally add the salt, the milk in a thin stream, and always mix well.
Insert the bowl in the microwave and start for 2 minutes at maximum power. Remove from the microwave, stir again with the whisk, and repeat this step 2 more times. The cream will cook in about 6 minutes total or will be ready when the milk starts to boil and the cream thickens.
Stir the lemon cream cooked in the microwave, level it, and then adhere a sheet of plastic wrap. Let rest until it is at room temperature.
If you prefer cold lemon cream, after resting, place it in the refrigerator.
Tips
You can store the cream covered in the refrigerator for 2, at most 3 days. Best if stored in an airtight container.
