This silky lemon cream is just like a lemon curd that's made with milk. Its consistency is the same as that of plain yogurt. Not too thick, not too runny.
And if you ask me, one of the best sweet snacks for warmer weather, since it's ultra-refreshing, light, and so flavorful. Especially if you pair it with fresh strawberries or other fresh fruit (raspberries, cranberries, blueberries).
Unlike a classic lemon curd, where you have to use a double boiler, this cream is made on the stovetop using just your cooking pot.
Lemon Cream Ingredients
The ingredients used to make a lemon cream are the same as the ones used to make a classic custard cream. It is milk, sugar, eggs, butter, and cornstarch. Plus plenty of lemon zest and lemon juice to flavor it and turn it into a delicious lemon cream.
How To Make Lemon Cream
First, lightly beat the eggs and then mix them with cornstarch and lemon zest. Second, you heat the milk with sugar and vanilla until it becomes steamy hot (don't let it bubble, though) and then take it off the heat.
Pour lemon juice into the eggs and whisk well as you do so. The mixture will look slightly curdled. That's okay, once the cream thickens, it will be nice and smooth.
Next, pour the hot milk into the egg mixture very slowly, while whisking the eggs constantly. We want to slowly heat the eggs so they won't curdle. Once you have added most of the milk to the eggs, transfer the mixture back to the cooking pot.
Cook the cream over a medium-low heat until it thickens. Make sure to stir very well, often with a whisk, so it won't stick to the bottom. It will take a few minutes to thicken. And don't expect it to become too thick. The texture will be like plain yogurt, slightly runny.
Finally, allow the cream to cool for 10-15 minutes. Then stir in the butter. Transfer the cream to small bowls or jars and allow to cool before refrigerating.
Use It For
- Cake Filling: Spread a thin layer of this delicious lemon cream inside a vanilla cake.
- Tart Filling: It's best used for mini tarts as it's not thick enough to use as a filling in a larger tart.
- To Make Trifle: Serve in individual jars or glasses, by adding layers of lemon cream and either leftover cake crumbles or ground cookies (or ladyfingers). Vanilla and even cinnamon flavored cakes and cookies pair best!
- Make A Lemon-flavored Bougatsa: Substitute the cream in the recipe with this lemon cream!
- To Serve With Scones!
Top It With
You can serve this refreshing lemon cream just as it is. It's heavenly! However, you can top it with some ground cinnamon, whipped cream, fresh strawberries, or other berries. Or you can even try serving it with my Easy Fresh Strawberry Sauce!
Recipe
Lemon Cream (lemon curd with milk)
Ingredients
- 4 lemons zested
- 250 ml (1 cup) fresh lemon juice
- 250 grams (1 cup + 5 tablespoons) sugar
- 1 sachet vanilla sugar or Vanillina
- 4 medium-sized eggs
- 80 grams (11 tablespoons) cornstarch
- 1 liter milk
- 150 grams (5.3 ounces) butter cut into cubes and at room temperature
Instructions
- Lightly beat eggs in a mixing bowl.
- Add the cornstarch and lemon zest. Whisk to combine and set aside.
- Heat milk with sugar and Vanilla sugar in a saucepan until steaming hot. Then take it off the heat.
- Pour the lemon juice into the bowl containing the eggs. Do it slowly while constantly whisking the eggs. It will thicken slightly.
- Pour the hot milk into the eggs very slowly. Again, whisking the eggs constantly. Icorporate at least ⅔ of the milk with the eggs. The mixture will look slightly curdled, no worries, it will become smooth in the next steps.
- Transfer the mixture back to the cooking pot.
- Cook the cream until it thickens over medium-low heat, stirring often with a whisk. Then remove from the heat.
- Stand the cream for 10-15 minutes to cool slightly. Stir now and then so it won't form a skin on top.
- Stir in the butter.
- Transfer the cream to small bowls or glasses and allow to cool. See Notes below.
- Cool. Let the cream reach room temperature, then refrigerate for 4-5 hours before serving.
- Serve with vanilla or cinnamon biscuits, fresh strawberries, or other red fruit, or keep it simple and serve as is!
I have just made this recipe only to find that there was no mention of what to do with the butter that was among the list of ingredients. I completed the procedure without using the butter. I have yet to taste the cooled product but when licked the spoon it tasted ok.
Hi Philip, sorry for this mistake the butter should be mixed in right at the end.