Lemon Cream Recipe
Category: Desserts
Serves: 1
Preparation time: 15 minutes
Cooking time: 15 minutes
This refreshing and velvety lemon cream is a perfect addition to any dessert. It’s a rich, citrus-flavored custard that can be enjoyed on its own or used as a filling for cakes, pastries, or tarts. Let’s dive into how you can easily prepare this delightful treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 500ml |
| Sugar | 150g |
| Potato starch (cornstarch) | 35g |
| All-purpose flour | 35g |
| Egg yolks | 6 |
| Lemon zest | Zest of 3 lemons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | ~8g |
| Carbohydrates | ~55g |
| Fats | ~15g |
| Fiber | ~1g |
(Note: Nutritional information is an estimate and may vary based on ingredient variations.)
Instructions
-
Prepare the Lemon Zest
Begin by carefully removing the zest from the lemons. Make sure to avoid the white pith, as it can impart a bitter taste to your cream. You want only the bright yellow zest, which will infuse the cream with a fresh citrus flavor. -
Mix the Dry Ingredients
In a mixing bowl, sift together the all-purpose flour and potato starch. This ensures that your cream will have a smooth, lump-free texture. Set this aside for later use. -
Whisk the Egg Yolks and Sugar
In another bowl, whisk the egg yolks with the sugar until the mixture becomes light and pale. This process helps to create a smooth custard base and gives your cream a luxurious texture. -
Heat the Milk
Pour the whole milk into a saucepan and heat it gently over medium heat, just until it begins to warm. The milk should not come to a full boil, as this could curdle the mixture when added to the egg yolks. -
Combine the Ingredients
Gradually pour the warm milk into the egg yolk mixture, whisking continuously to temper the eggs. This step prevents the eggs from scrambling when they come into contact with the hot liquid. Once the milk and egg yolks are fully combined, add in the sifted flour and potato starch mixture. -
Cook the Cream
Pour the combined mixture back into the saucepan and place it over low heat. Stir constantly with a whisk to ensure the mixture does not stick to the bottom of the pan. Continue cooking for about 15 minutes, until the cream thickens to a smooth, custard-like consistency. It’s important to stir continuously to prevent any lumps from forming. -
Finish the Cream
Once the cream has thickened, remove it from the heat. At this point, if you prefer a stronger lemon flavor, you can grate additional lemon zest into the cream for extra freshness. Stir it well to incorporate. Then, cover the surface of the cream with plastic wrap, ensuring it’s in direct contact with the cream to prevent a skin from forming. -
Chill and Serve
Allow the lemon cream to cool to room temperature, then refrigerate it for a couple of hours. It can be served chilled or at room temperature, depending on your preference. This creamy, tangy delight pairs wonderfully with cakes, fresh fruit, or simply on its own!
Tips for the Perfect Lemon Cream
- Use Fresh Lemons: The quality of lemons makes a big difference in the flavor of your cream. Always opt for fresh, unwaxed lemons.
- Constant Stirring: Be sure to stir the cream constantly while it cooks to achieve that smooth, silky texture. A whisk works best for this.
- Strain for Smoothness: If you prefer a super smooth cream, you can strain the mixture through a fine sieve after cooking to remove any potential lumps.
This lemon cream recipe is a versatile treat that’s sure to become a favorite in your dessert repertoire. Whether you serve it as a custard, a filling, or simply enjoy it on its own, its tangy citrus flavor is sure to delight.
