Quick Lemon Cream Bites – Disappear in a Minute!

Infuse the Milk: In a saucepan, heat the milk with the lemon peel over medium heat. Bring just to a simmer, then remove from heat and let the lemon peel infuse for 5 minutes.

Mix the Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

Combine and Cook: Remove the lemon peel from the milk. Slowly pour the warm milk into the egg mixture while whisking constantly. Transfer the mixture back to the saucepan.

Thicken the Cream: Cook over medium heat, stirring continuously, until the mixture thickens into a smooth cream (about 3–5 minutes).

Cool: Pour the lemon cream into a bowl and let it cool slightly. You can use it warm or chilled—perfect for filling puff pastry, topping cakes, or spooning into little cups!

Serving and Storage Tips