Lemon Cream (lemon curd with milk)

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4.14 from 51 votes

Lemon Cream (lemon curd with milk)

A light and silky lemon cream that's very refreshing and so flavorful! Just like a lemon curd, but made with milk!

Cook Time20

Total Time20

Course: Dessert

Cuisine: Greek

Keyword: cream, lemon

Servings: bowls

Calories: 545kcal

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!

Notes

-If you want the cream perfectly smooth without bits of lemon zest in it, you can add the lemon zest to the milk (instead of adding it to the eggs) and once the milk is heated, pass it through a mesh sieve to remove the lemon zest.

-When you transfer the cream to individual bowls or a large bowl (to use it for filling in pastries), you can either take a piece of butter and rub it on the surface of the cream while it's still hot, which will prevent the cream from forming a skin. Or you can cut pieces or a pice of plastic wrap and place it on the cream (not on the bowl) to seal it from air, thus avoiding skin formation.

Nutrition