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Vibrant Egg-Free Lemon Cream: A Fresh, Zesty Delight for All Seasons

Vibrant Egg-Free Lemon Cream: A Fresh, Zesty Delight for All Seasons

This eggless lemon curd is a light and refreshing dessert that features a vibrant citrus flavor, thanks to the generous use of fresh lemon juice and zest. Thickened with cornstarch and enriched with butter, this cream achieves a silky texture without using eggs. A hint of turmeric adds a subtle depth of flavor and bright color, enhancing the visual appeal and taste of the cream.

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Why you'll love it: For those who prefer or need egg-free recipes, this lemon curd is a fantastic alternative that doesn't compromise on flavor or texture. The freshness of the lemon, combined with the creaminess of the butter and milk, creates a perfectly balanced dessert topping that can be used in a variety of ways. Its simplicity and robust lemon flavor make it a universal favorite, especially for those who enjoy a tangy touch in their desserts.

Perfect occasion: This lemon curd is versatile enough for casual afternoons as a filling for pastries or as a topping for cakes. It's also elegant enough for more formal occasions, like holiday dinners or desserts. Its bright flavor makes it particularly suitable for spring and summer gatherings, but it's delicious any time of year.

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Decorating Tips: Serve this lemon curd in individual dessert cups garnished with fresh berries or a sprig of mint for a refreshing and elegant presentation. It can also be used as a tartlet filling, topped with a thin layer of meringue or sprinkled with powdered sugar for a sophisticated finish.

Ingredients:

  • 135 ml of whole milk
  • 95 ml fresh lemon juice (about 3 lemons)
  • Zest of two lemons
  • 100g caster sugar
  • 30 g cornstarch
  • 30 g butter at room temperature
  • A pinch of turmeric for color
  • A pinch of salt
  • 3 additional tablespoons of milk for mixing
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Instructions:

  1. Infuse the milk:
    • Soak the lemon zest in the milk to give it flavor.
  2. Prepare the lemon mixture:
    • Squeeze the lemons to obtain 95 ml of juice. Add it to the infused milk after removing the lemon zest. Add the cornstarch (sifted to avoid lumps), sugar and a pinch of turmeric. Blend until smooth.
  3. Cook the cream:
    • Place the mixture over medium heat and stir continuously until boiling. Simmer for about 1 to 2 minutes until thickened, then remove from heat.
  4. Add the butter and salt:
    • Stir in the butter and a pinch of salt until the cream is smooth and the butter is fully incorporated.
  5. Cool and mix:
    • Transfer the cream to a container, cover with plastic wrap directly on the surface, and let it cool completely, which will take about a few hours.
    • Once cooled and set, mix the cream with 3 more tablespoons of milk until completely smooth.

Enjoy this delicious egg-free lemon curd, whether as a dessert topping, garnish, or as a stand-alone treat. Its freshness and spicy taste will definitely bring a touch of sunshine to your table!

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