Lemon Cream (lemon curd with milk)
User Reviews
4.1
Lemon Cream (lemon curd with milk)
Description
Lemon Cream combines fresh lemon juice and zest with sugar, eggs, and cornstarch to form a base for this custard-style curd. The mixture is carefully tempered by slowly adding hot lemon juice and milk, then cooked over medium-low heat while whisking until thickened to a yogurt-like consistency. Butter is incorporated at the end to add richness and smoothness.
The result is a silky cream with tangy lemon flavor balanced by sweetness, suitable as a tart filling, spread, or accompaniment for baked goods and desserts. The process requires careful stirring to prevent curdling and to ensure even thickening.
Ingredients
- 4 lemons zest and juice (about 280 ml juice)
- 250 grams / 8.8 oz sugar
- 4 medium-sized egg
- 60 grams / 2.1 oz corn starch
- 1 liter milk
- 100 grams / 3.5 oz butter
Instructions
- Whisk cornstarch and eggs in a mixing bowl.
- Heat milk in a saucepan until steamy hot. Set aside.
- Add the lemon zest, juice, and sugar to a small cooking pot and heat over moderate heat until it starts to simmer. Stir constantly with a whisk until the sugar dissolves completely. Take the pot off the heat.
- Place the bowl with the cornstarch and egg mixture next to the pot with the lemon juice. Add a dampened sponge cloth under the bowl to keep it in place. NOTE: Cornstarch tends to sink to the bottom of the bowl so give it a good stir first.
- Pour the hot lemon juice into the cornstarch and egg mixture very slowly while stirring constantly with a whisk. Once you have incorporated it all, transfer everything back into the cooking pot.
- Pour in the hot milk as well and turn the heat to medium-low.
- Stir with a whisk until the cream thickens. Once the consistency of the cream looks like plain yogurt, the cream is ready. Turn the heat off. Allow to cool for 10 minutes.
- Stir in the butter and transfer the cream into small bowls or jars of your preference. It will yield about 6 small bowls.
- Cool. Let cream reach room temperature, 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 463kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 234mg | 10% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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