Description
This velvety egg-free lemon cream is a bright, tangy dessert made with simple ingredients and no eggs. Smooth, rich, and bursting with citrus flavor, it’s the perfect make-ahead treat for any occasion.
Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, whisk together milk, sugar, and cornstarch until fully smooth with no lumps.
- Place the saucepan over medium heat and stir constantly until the mixture thickens, about 5 to 7 minutes.
- Once thickened, remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract.
- Whisk until the butter is melted and the mixture is fully combined.
- Optional: strain the cream through a fine mesh sieve for a smoother finish.
- Pour into serving cups or jars, let cool slightly, then refrigerate for at least 1 to 2 hours.
- Garnish with lemon curls or fresh berries before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Chill for a firmer set or enjoy warm for a softer texture.
- Strain after cooking if you prefer an ultra-smooth cream.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg