Lemon cream is a very simple cream to prepare; the procedure is based more or less on the preparation of classic custard.





Prep. Time:  10 minutes

Cooking Time:  20 minutes



For 2 cups

  • grated rind of 3 lemons
  • 2 cups of milk
  • 6 egg yolks
  • 3/4 cup of sugar
  • 2/3 cup of cornstarch or potato starch



To make the lemon custard, heat the milk and turn off the heat before it comes to a boil, add the peels of the lemons cut thinly with a vegetable peeler (avoiding the white part) and let steep for at least 10 to 15 minutes.

Combine the sugar and egg yolks and beat them with the whisks of a beater or planetary mixer until fluffy and creamy.

Add the sifted cornstarch to the creamed sugar and eggs and mix well, gently so as not to disassemble the eggs.

Finally, add the warmed milk, strained from the lemon peels, in a trickle as you continue to whisk.

Now pour the cream into a large, thick-bottomed saucepan and let it thicken over gentle heat, stirring often.

Once the desired consistency is reached, transfer the cream to a bowl and cover it with plastic wrap and let it cool that way.









Lemon cream will keep in the refrigerator, always covered with food wrap, for up to a couple of days.



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