Quick & Easy Lemon Cream – A Smooth and Refreshing Treat for Every Spoonful
Rich, silky, and bursting with fresh citrus flavor, this homemade lemon cream is the perfect light dessert to enjoy after a meal, serve during a sweet break, or use as a delicious filling for cakes and pastries.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours
Difficulty: Easy
Ingredients
- 3 eggs
- 1 fresh lemon
- 60 g butter
- 100 g powdered sugar
- 1 teaspoon vanilla extract
Method
1. Prepare the Lemon
Wash the lemon well and finely grate about one teaspoon of zest. Set it aside for later.
2. Extract the Juice
Cut the lemon in half, squeeze out the juice, and strain it to remove pulp and seeds for a smoother texture.
3. Beat the Eggs
Crack the eggs into a mixing bowl and whisk them lightly with a fork until blended.
4. Melt the Butter
Place the butter in a saucepan over low heat and let it melt gently.
5. Mix the Base
Add the powdered sugar, strained lemon juice, and vanilla extract into the melted butter. Stir well to combine.
6. Heat Gently
Warm the mixture over low heat until it just begins to simmer.
7. Combine with Eggs
Slowly pour the warm mixture into the beaten eggs while whisking constantly to prevent curdling and create a smooth blend.
8. Add the Zest
Stir in the lemon zest and mix gently to release all the citrus aroma.
9. Cook Until Thick
Return the mixture to the saucepan and cook over low heat, stirring continuously, until the cream thickens into a rich and velvety consistency.
10. Chill and Serve
Pour the finished cream into small serving cups or ramekins. Let it cool at room temperature, then refrigerate for at least 2 hours before serving.
Extra Tip
For a different fruity twist, you can swap the lemon for orange or clementine. It creates a softer citrus flavor while keeping the same creamy texture.