ADVERTISEMENT
Serving: Spoon into small cups, pipe into puff pastry shells, or serve over fresh fruit.
Storage: Keep the cream in an airtight container in the refrigerator for up to 3 days.
Best Enjoyed: Slightly chilled for a refreshing treat, or warm if using as a filling.
Variations
Lemon-Vanilla Twist: Add 1/2 teaspoon of vanilla extract after removing from heat.
Coconut-Lemon Cream: Substitute 1/2 cup of the milk with coconut milk for a tropical flavor.
Mini Tarts: Use this filling in tart shells and top with whipped cream or berries.
FAQ
Q: Can I make this dairy-free?
A: Yes, substitute regular milk with almond, oat, or coconut milk. Just ensure it's unsweetened for the best results.
Q: How do I avoid lumps?
A: Whisk constantly while cooking, and strain the cream through a fine sieve if needed.
Q: Can I freeze the lemon cream?
A: It’s best enjoyed fresh or refrigerated. Freezing can change the texture.
Would you like me to include a base or shell suggestion to pair with this filling (like a puff pastry or tart shell)?
ADVERTISEMENT
