Lemon Cream is a truly tasty spoon dessert that encapsulates all the freshness and citrus aroma of lemon.
Its versatility is amazing! It is ideal not only to enjoy as a spoon dessert, but also as a filling for pies, cakes, or cookies. It’s perfect for assembling glass desserts or for summer cakes made with soft cookies or ladyfingers – just let your imagination run wild!
The preparation of the lemon cream is really simple and follows a process very similar to that of custard.
Let’s get started with the fun! Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the lemon cream
These quantities are indicative for fully filling a pie of 9.5/10 inches in diameter or the inside of a Sponge Cake of the same diameter.
- 2 cups milk
- 2 eggs
- 3/8 cups granulated sugar
- 2 tbsps potato starch (or corn starch)
- 1 lemon (Zest and juice)
Steps for the lemon cream
Pour the milk into a tall-sided pot. Add the whole lemon zest (only the yellow part) and bring it almost to a boil.
In the meantime, in a bowl, beat the eggs with the sugar. Also add the starch previously sifted and mix well, until a smooth mixture is obtained.
When the milk is boiling, remove the lemon peel. Pour it in a stream into the bowl with the egg and sugar mixture, continuing to mix vigorously with a whisk.
At this point, pour all the contents back into the pot and return to the stovetop on a medium-low heat.
Continue to cook on a low flame, stirring continuously and patiently, until the cream has thickened. It will take only a few minutes.
As soon as the cream has reached the right consistency, turn off the heat. Squeeze the fresh lemon juice and add it to the cream, stirring quickly to incorporate it.
To cool the cream quickly, a useful trick is to keep the container in which you will pour it in the freezer for about 15 minutes before use. Pour the cream into a shallow and wide container to accelerate the cooling time.
The cream is ready to be enjoyed!
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Storage
Lemon cream keeps in the fridge for two or at most three days. It is essential to cover it well with plastic wrap in contact (that is, the wrap must touch the surface of the cream) to prevent the formation of a superficial film and to avoid absorbing odors.
