Lemon Cream (lemon curd with milk)

Warm, sunny lemon cream fills the air with a refreshing citrus scent, evoking delightful memories of summer days. This Lemon Cream (lemon curd with milk) is a luscious dessert that takes less than an hour to prepare and works beautifully due to its perfect balance of tartness and creaminess, making it a favorite for lemon lovers.

This recipe is perfect for those who appreciate a bright and zesty dessert. It’s ideal for family gatherings, brunches, or simply a sweet treat at the end of the day. You can make it ahead of time and store it in the refrigerator, making it a convenient option for entertaining.

Why You’ll Love This Recipe

• The combination of fresh lemon juice and zest provides an intense citrus flavor.
• The creamy texture makes every spoonful feel indulgent and smooth.
• It’s a versatile dessert that pairs well with various fruits and biscuits.
• You can prepare it in under an hour, ensuring you won’t be in the kitchen all day.

What You’ll Need

Gather the following ingredients for a refreshing Lemon Cream:

For the Cream Base

• 4 lemons, zested
• 250 ml (1 cup) fresh lemon juice
• 250 grams (1 cup + 5 tablespoons) sugar
• 1 sachet vanilla sugar or Vanillina
• 4 medium-sized eggs
• 80 grams (11 tablespoons) cornstarch
• 1 liter milk
• 150 grams (5.3 ounces) butter, cut into cubes and at room temperature

Use zest from organic lemons for the best flavor.

Substitutions & Swaps

• Sugar: Use honey or maple syrup.
• Cornstarch: Substitute with arrowroot powder.
• Milk: Almond milk works for a non-dairy option.
• Butter: Coconut oil for a dairy-free version.

How to Make It

Prepare to enjoy a delightful homemade lemon cream.

1. Beat eggs

Lightly beat eggs in a mixing bowl until just combined.

2. Combine cornstarch and zest

Add the cornstarch and lemon zest, whisking to combine, then set aside.

3. Heat milk

In a saucepan, heat the milk with sugar and vanilla sugar until steaming hot. Take it off the heat.

4. Whisk lemon juice into eggs

Slowly pour the lemon juice into the bowl containing the eggs while constantly whisking the mixture. It will thicken slightly.

5. Incorporate hot milk

Pour the hot milk into the eggs very gradually while whisking continuously. Aim to incorporate at least ⅔ of the milk. The mixture may look slightly curdled, but that’s okay.

6. Cook the mixture

Transfer the mixture back to the cooking pot and cook over medium-low heat, stirring often with a whisk until it thickens. Remove from heat.

7. Cool slightly

Let the cream stand for 10-15 minutes to cool slightly, stirring occasionally to prevent a skin from forming on top.

8. Stir in butter

Stir in the butter until fully melted and incorporated.

9. Transfer to bowls

Pour the cream into small bowls or glasses and allow to cool.

10. Refrigerate

Let the cream reach room temperature, then refrigerate for 4-5 hours before serving.

How to Store It

Fridge: Store in airtight containers for up to 5 days.
Freezer: No, the cream won’t retain texture.
Reheat: Not necessary; serve cold.

Tips for Best Results

• Use fresh lemons for the best flavor.
• Whisk constantly to ensure a smooth texture.
• Allow the cream to cool gradually to prevent a skin from forming.
• Adjust sweetness by varying sugar levels according to taste.

Serving Suggestions

• Serve with vanilla or cinnamon biscuits for extra crunch.
• Pair with fresh strawberries or other red fruits for a colorful presentation.
• Enjoy it simply on its own for a classic treat.