Lemon Cream, the Eggless Recipe
Eggless Lemon Cream is a light and quick recipe prepared with milk instead of eggs. It can be made in a few minutes.
Doses for 4 people
Calorie per porzione95kcal
Cost Low
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!