🍋 BEST LEMON CREAM EVER
Ingredients
- 2 cups (480 ml) whole milk
- 1 cup (200 g) sugar
- 3 egg yolks
- 3 tbsp cornstarch
- Zest of 2 lemons
- ½ cup (120 ml) fresh lemon juice
- 2 tbsp butter
- 1 tsp vanilla extract (optional)
Instructions
- Heat the milk
In a saucepan, heat the milk with lemon zest until just hot (do not boil). Remove from heat and let infuse 5 minutes. - Mix yolks
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. - Combine
Slowly pour warm milk into the yolk mixture while whisking constantly. - Cook
Return everything to the saucepan. Cook over medium heat, whisking nonstop, until thick and creamy. - Finish
Remove from heat. Stir in lemon juice, butter, and vanilla until silky smooth. - Chill
Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold.
Tips
- For extra tang, add more lemon juice to taste.
- For ultra-smooth cream, strain before chilling.
- Perfect for cakes, tarts, parfaits, crepes, or eaten by the spoon 😍
Bright, silky, and unforgettable — this lemon cream truly earns its name. 🍋✨
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