Lemon Cream Recipe: Zesty and Creamy Delight

Lemon Cream is a luscious, zesty dessert that combines the tartness of fresh lemon with the smooth richness of cream. Perfect for topping cakes, tarts, or enjoying on its own, this creamy treat offers a refreshing twist to any dessert spread. It’s quick and easy to make, with only a few ingredients, making it ideal for both beginner and seasoned bakers.

What Is Lemon Cream?

Lemon Cream is a rich, citrusy dessert that combines milk, eggs, sugar, and cornstarch to create a smooth, creamy texture, all flavored with fresh lemon juice and zest. The result is a refreshing dessert that can be used in a variety of ways. Originating as a French-style custard, lemon cream has become a favorite in many homes for its bright flavor and versatility in desserts.

Why Everyone Will Love This Recipe

This Lemon Cream is the perfect balance of sweet and tangy, with a silky texture that melts in your mouth. Its versatility makes it an excellent choice for filling pastries, as a topping for fruit tarts, or even as a standalone dessert. Whether you’re hosting a dinner party or enjoying a quiet treat at home, this Lemon Cream will brighten any occasion.

Cooking Tips

• For a Thicker Cream: If you prefer a thicker texture, simply increase the amount of cornstarch by 1–2 teaspoons.
• Smooth Texture: To ensure a smooth, silky cream, make sure to whisk constantly while heating the mixture to prevent lumps.
• Flavor Boost: For extra lemon flavor, add a few drops of lemon extract in addition to the fresh lemon juice and zest.

Frequently Asked Questions

Can I Use a Different Citrus Fruit Instead of Lemon?

Yes, you can substitute the lemon with lime or orange for a different citrus flavor.

Can I Make Lemon Cream in Advance?

Yes! You can make Lemon Cream up to 2 days in advance and store it in the fridge. Just give it a good stir before using it.

How Can I make the Lemon Cream Less Sweet?

If you prefer a less sweet lemon cream, you can reduce the amount of sugar to 1/4 cup or adjust to taste. You can also balance the sweetness with a little extra lemon juice to enhance the tartness.

How to Freeze

Freezing Lemon Cream is not recommended as it may alter the texture. For best results, keep it refrigerated and consume within 3 days.

How to Store

Let the Lemon Cream cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to use it, simply stir it to restore its creamy consistency.

How To Make Lemon Cream

Step 1

Step 1

In a medium bowl, whisk the eggs with the sugar and cornstarch until well combined and smooth. In a saucepan, heat the milk and lemon peel over medium heat until it begins to simmer. Stir occasionally to prevent it from scalding. Slowly pour a little of the hot milk into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the hot milk to the eggs, continuing to whisk.

In a medium bowl, whisk the eggs with the sugar and cornstarch until well combined and smooth. In a saucepan, heat the milk and lemon peel over medium heat until it begins to simmer. Stir occasionally to prevent it from scalding. Slowly pour a little of the hot milk into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the hot milk to the eggs, continuing to whisk.

Step 2

Step 2

Return the mixture to the saucepan and cook over low heat, stirring continuously, until the cream thickens and reaches a pudding-like consistency.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until the cream thickens and reaches a pudding-like consistency.

Remove from heat and stir in the lemon juice and lemon aroma, if using. Whisk until smooth.

Step 3

Step 3

Remove from heat and stir in the lemon juice and lemon aroma, if using. Whisk until smooth.

Allow the Lemon Cream to cool to room temperature before using or refrigerating. If you prefer a thicker cream, chill it in the fridge for an hour before serving.