This egg-free lemon cream is a light and refreshing dessert component that boasts a vibrant citrus flavor, thanks to the generous use of fresh lemon juice and zest. Thickened with cornstarch and enriched with butter, this cream achieves a silky texture without the use of eggs. A hint of turmeric adds a subtle depth of flavor and a bright color, enhancing the visual appeal and taste of the cream.
Why You’ll Love This: For those who prefer or require egg-free recipes, this lemon cream is a fantastic alternative that doesn’t compromise on flavor or texture. The freshness of lemon, combined with the creaminess of butter and milk, creates a perfectly balanced dessert topping or filling that can be used in a variety of ways. Its simplicity and the robust lemon flavor make it a universal favorite, especially for those who appreciate a zesty twist in their desserts.
Perfect Occasion: This lemon cream is versatile enough for casual afternoons as a filling for pastries or as a topping for cakes. It’s also elegant enough for more formal occasions, such as dinner parties or holiday desserts. Its bright flavor makes it particularly suitable for spring and summer gatherings but is delightful any time of the year.
Decoration Tips: Serve this lemon cream in individual dessert cups topped with fresh berries or a sprig of mint for a refreshing and elegant presentation. It can also be used as a filling for tartlets, topped with a thin layer of meringue or dusted with powdered sugar for a sophisticated finish.
Ingredients:
- 135 ml of whole milk
- 95 ml of fresh lemon juice (approximately 3 lemons)
- Zest of two lemons
- 100 g of granulated sugar
- 30 g of cornstarch
- 30 g of room temperature butter
- A pinch of turmeric for color
- A pinch of salt
- Additional 3 tablespoons of milk for blending
Instructions:
- Infuse the Milk:
- Soak the lemon zest in the milk to infuse it with flavor.
- Prepare the Lemon Mixture:
- Juice the lemons to get 95 ml of juice. Add this to the infused milk after removing the lemon zest. Stir in the cornstarch (sifted to prevent lumps), sugar, and a pinch of turmeric. Mix until smooth.
- Cook the Cream:
- Place the mixture over medium heat and stir continuously until it comes to a boil. Let it simmer for about 1-2 minutes until thickened, then remove from heat.
- Add Butter and Salt:
- Stir in the butter and a pinch of salt until the cream is smooth and the butter is fully incorporated.
- Chill and Blend:
- Transfer the cream to a container, cover with plastic wrap directly on the surface, and let it cool completely, which will take about a couple of hours.
- Once cooled and set, blend the cream with an additional 3 tablespoons of milk until it’s perfectly smooth.
Enjoy this delightful egg-free lemon cream, whether as a dessert topping, filling, or a stand-alone treat. Its freshness and zesty flavor are sure to bring a touch of sunshine to your table!
