Lemon Cream

Name: Lemon Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 0
Ingredients: Whole milk 2.1 cups; Sugar ¾ cup; Potato starch 4 ½ tbsp; Type 00 flour ¼ cup; Egg yolks 6; Lemon peel 3

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182

Calories per serving

Vegetarian

Energy Kcal 182
Carbohydrates g 29.3
of which sugars g 22.2
Protein g 4.3
Fats g 5.4
of which saturated fat g 2.34
Fiber g 0.2
Cholesterol mg 152
Sodium mg 35

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Makes: pieces
Cost: Very low

PRESENTATION

Bright yellow color with that unmistakable shine makes homemade lemon cream such a favorite for all sorts of family desserts and gatherings. Sweet, creamy, and loaded with real citrus flavor, this classic lemon dessert feels just right for every season—adding a touch of fresh, zingy taste to brunch tables, special celebrations, or a weekday treat with coffee after dinner. Families love the smooth, velvety mouthfeel and how this lemon curd dessert gives you a dessert topping that looks nice and tastes even better. Weekend get-togethers come alive with a slice of cake or tart covered in lemon whipped cream, while its rich, luscious texture makes everything around the table feel a little more DELICIOUS. For home cooks aiming for something a bit different from the usual, this homemade lemon cream keeps things interesting—just the right blend of sweet and tangy that people go back for, especially when those lemon flavors shine through. Childhood birthdays, holidays, or summer days with friends all work really well with this type of classic dessert since it’s cheerful, pretty, and downright tasty (kids tend to ask for refills when this is on the table).

Busy days don’t mean dessert has to disappear, since lemon cream brings a big payoff without fuss, offering easy success for home bakers who want something reliable yet a little special. One of the best things is how flexible it is—a quick dollop on pound cake, spread on scones for a fun breakfast, or spooned over cut fruit for a fast family treat (makes fruit taste REALLY good). You’ll notice this lemon dessert topping even makes plain vanilla ice cream feel a bit more like a restaurant dessert…great trick when guests drop by! When you want something classic but still want options, this lemon whipped cream adapts well for potlucks, lunchboxes, or even holiday dessert trays; you can switch up presentation or change what it’s served with, but it always seems to stand out. Families often keep this recipe in regular rotation since it's a great crowd-pleaser for any season, and everyone likes finishing a nice meal with something really bright and a little extra special. It’s pretty much a reliable win however you serve it, with those classic lemon cream dessert vibes that make home kitchens smell amazing and put smiles on everyone’s faces.

How to prepare Lemon Cream

To prepare the lemon cream, peel the lemons, being careful not to take the white part 1 (you can leave half a lemon aside to grate some zest at the end of cooking the cream) and add the zest to a saucepan where you have added the milk. Turn on the low heat and let the milk warm (it should not reach boiling). Meanwhile, in a bowl, place the egg yolks and sugar 2 and whisk them together 3.

You will need to obtain a smooth cream before adding the sifted flour and cornstarch 4; mix with the whisk to combine the powders 5, then add the warmed milk 6.

Mix vigorously to obtain a smooth and fluid mixture 7, then pour it back into the saucepan, straining it with a fine-mesh sieve to avoid lumps 8. Turn on the low heat and cook the cream, stirring continuously with the whisks 9 until it thickens (this will take about 15 minutes).

When it has thickened, before turning off the heat, you can grate some lemon zest if you prefer to enhance the flavor 10; then turn off the heat and transfer the cream to a bowl 11, cover it with cling film in contact 12, and let it cool before placing it in the refrigerator to use it!