Lemon cream for fillings, fragrant and delicious to serve also as a dessert. Great for filling cannoli, Sponge Cake or Tiramisu. The preparation starts with the base of custard and then adds the lemon aromatic part.
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 472.05 (Kcal)
- Carbohydrates 45.11 (g) of which sugars 33.15 (g)
- Proteins 5.72 (g)
- Fat 31.16 (g) of which saturated 2.98 (g)of which unsaturated 2.81 (g)
- Fibers 0.49 (g)
- Sodium 5.74 (mg)
Indicative values for a portion of 193 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 Lemon Cream for Fillings
- 0.85 cups whole milk
- 0.85 cups heavy cream
- 2 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tsp rice flour
- 1 lemon zest
- 2 tsp lemon juice
- 5 drops lemon flavoring
Tools
- Food Scale
- Pot
- Whisk
- Bowl
Steps
Pour the milk and cream into a saucepan, add the lemon zest and bring to just below boiling. Put the egg yolks and sugar in a bowl, slightly beat them with the whisks and add the cornstarch and rice flour (sifted). Mix and add the lemon juice and flavoring drops.
Pour the mixture into the hot milk and cream and mix for about 3-4 minutes keeping the saucepan on low heat. Remove the lemon zest and take the cream out of the saucepan. The Lemon Cream for Fillings will be ready to use once cooled.
