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    Home » Greek Recipes » Greek Dessert Recipes » Quick And Easy Lemon Cream

    Published: Dec 1, 2017 · Updated: Mar 5, 2022 This post may contain affiliate links

    Quick And Easy Lemon Cream

    1 260 

    Jump to Recipe Print Recipe

    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.

    Lemon Cream
    Lemon Cream

    And if you ask me, one of the best sweet snacks for warmer weather as it's ultra-refreshing, light, and soo flavorful. Especially if you pair it with fresh strawberries or other fresh fruit (raspberries, cranberries, blueberries).

    And 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.

    Ingredients You Need To Make A Lemon Cream

    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, cornstarch. Plus plenty of lemon zest and lemon juice to flavor it and turn it into a delicious lemon cream.

    Lemon Cream Dessert
    Cool And Refreshing Cream With Lemon

    How To Make Lemon Cream

    First, you have to heat the milk so it's hot when combined with the remaining ingredients and keep it aside until it is time to use. Then mix the cornstarch with the eggs in a bowl and set aside. Keep in mind that cornstarch tends to sink down and stick at the bottom of the bowl. So give it a good stir just before using.

    Lemon Curd With Milk
    Silky Soft Lemon Cream

    In a cooking pot heat the lemon juice, lemon zest, and sugar. Cook until sugar dissolves completely. Then slowly, threadlike, pour this mixture into the cornstarch and eggs while stirring the eggs vigorously using a hand whisk. And once you have incorporated it all, transfer everything back to the pot.

    Pour the hot milk and stir until cream starts to thicken to the consistency of plain yogurt (don't expect it to get as thick as a custard). Stir in the butter after taking the pot of the heat, and divide the cream into small serving bowls. Wait until it cools down to room temperature and refrigerate for 4-5 hours before serving.

    Milk Lemon Curd
    Custard-like Lemon Curd

    Lemon-Cream-Recipe

    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!
    4 from 12 votes
    Print Pin
    Course: Dessert
    Cuisine: Greek
    Keyword: cream, lemon
    Cook Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6 bowls
    Calories: 463kcal

    Ingredients

    • 4 lemons zest and juice (about 280 ml juice)
    • 250 grams / 8.8 oz sugar
    • 4 medium-sized eggs
    • 60 grams / 2.1 oz corn starch
    • 1 liter milk
    • 100 grams / 3.5 oz butter

    Instructions

    • In a small mixing bowl combine together the cornstarch and eggs using a whisk.
    • Add milk to a saucepan and heat until steamy hot. Then turn the heat off and set aside.
    • Add the lemon zest, lemon juice, and sugar to a small cooking pot and heat over medium-high heat. Once it gets to a simmer stir constantly with a whisk until sugar dissolves completely. Take the pot off the heat.
    • Place the bowl with the cornstarch and eggs next to the pot with the lemon juice. Add a dampened sponge cloth under the bowl to keep it in place.
      NOTE: Cornstarch tends to sink to the bottom of the bowl so give it a good stir first.
    • Start pouring the hot lemon juice into the cornstarch and egg mixture very slowly while stirring constantly with a whisk. Once you have incorporated it all, transfer everything back into the cooking pot.
    • Pour in the hot milk as well and turn the heat on to medium.
    • Keep stirring with the hand whisk until the cream thickens. Once the consistency of the cream gets to the point that it looks like plain yogurt the cream is ready. Turn the heat off and transfer the cream into small bowls or jars of your preference. It will yield about 6 small bowls.
    • Let cream reach room temperature and 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!

    Nutrition

    Serving: 1bowl | Calories: 463kcal | Carbohydrates: 59g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 234mg | Potassium: 267mg | Fiber: 1g | Sugar: 50g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg
    Tried this recipe?I would love to see! Mention @real_greek_recipes or tag #real_greek_recipes!

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    I'm Fotini and cooking is my job as well as my passion. I love making healthy, homemade dishes completely from scratch + sharing them with you...

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