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!
Servings: 6 bowls
- 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
In a small mixing bowl add the cornstarch and eggs. Combine them together using a hand whisk.
Add milk in a sauce pan and heat until steamy hot. Then turn the heat off and set aside.
Add the lemon zest and juice in a cooking pot along with the sugar and turn the heat on to medium-high. Wait until it starts to simmer and stir until sugar dissolves completely. Then turn the heat off.
Place the bowl with the cornstarch and egg mixture next to the pot with the heated lemon juice. Add a dampened sponge cloth under the bowl to keep it in place.
Start pouring the hot lemon juice into the cornstarch and egg mixture very slowly while stirring constantly with a hand whisk. Once you have incorporated it all, transfer everything back into the pot.
Pour in the hot milk as well and turn the heat on to medium.
Keep stirring with the hand whisk until 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. Yields 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!
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