The eggless lemon cream is a light and quick recipe that can be prepared instantly. It’s useful for using lemons in the kitchen to make creamy and light desserts. Lemons are widely used in pastry making, and lemon zest is essential for adding fragrance to cakes and creams. That’s why the eggless lemon cream is incredibly delicious even without the other essential ingredient in creams, which is eggs. Let’s see how to prepare a light lemon cream that can be used to fill cakes and create fragrant creamy desserts in just a few minutes, with a lighter recipe than the traditional one.
Light Lemon Cream, but with milk
Today, we’re preparing a light lemon cream, which means it’s made without eggs but with milk. This means it’s not a vegan recipe, but you can easily replace cow’s milk with soy milk or any other plant-based milk to accommodate vegans. This also means that those who are lactose intolerant can enjoy the light lemon cream by simply substituting the type of milk with a plant-based or lactose-free alternative.
The light lemon cream is a particularly delightful preparation, and you’ll have fun making it because it’s easy and quick. In just a few minutes, you’ll have plenty of delicious and fragrant cream to use in your sweet creations.
Recipe for Eggless Lemon Cream
Making the recipe for eggless lemon cream is quick, and soon you’ll have your delicious light cream ready to enjoy as is or to use as a filling for desserts. You can also use this cream for filling cream puffs or other creamy and light desserts, and they’ll be wonderfully fragrant. Let’s see how to make the eggless lemon cream.
Lemon Cream, the Eggless Recipe
Other details
- Difficulty: Easy
Ingredients
- 500 ml Milk (16.9 fl oz)
- 100 g Sugar (3.5 oz)
- 50 g Cornstarch (1.8 oz)
- 2 large untreated Lemons
Instructions
How to make eggless lemon cream
- To make eggless lemon cream, start by grating the zest of the lemons after washing and drying them. Try to avoid grating the white part, which is the most bitter.
- Pour the milk into a saucepan with a thick bottom and add the lemon zest. Heat it over medium-low heat until it is about to boil. Meanwhile, take a bowl and sift the cornstarch and sugar into it. Mix well.
- When the milk is about to boil, pour it into the bowl and quickly whisk it with a hand whisk to dissolve the sugar and combine the cornstarch without creating lumps. Then, put the saucepan back on the heat.
- Cook over low heat, stirring continuously with a wooden spoon, until the cream thickens without burning or sticking to the bottom of the saucepan. Check the density by observing if it drips or remains attached to the spoon.
- When the cream reaches the right thickness, transfer it to a cold bowl and immediately cover it with plastic wrap in contact with the surface to prevent a skin from forming as it cools.
- Once the eggless lemon cream has cooled down, it is ready to be used!
Conservation
You can store the lemon cream in the refrigerator, covered with plastic wrap in contact with the surface, for a maximum of 3 days.Tips
By adding a little limoncello to the cream towards the end of cooking, the lemon aroma will be even more intense.Watching the calories
This light lemon cream is less calorie-dense than the cream made with eggs. In fact, every 100 g (3.5 oz) of cream provides only 95 calories (kcal) instead of the 140 kcal in the classic version.SHARE the recipe for light and quick eggless lemon cream.
