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Introduction:
This egg-free lemon cream is a luscious, tangy filling perfect for tarts, cakes, or as a refreshing dessert topping. Made with fresh lemon juice and zest, it’s simple to prepare and ideal for those avoiding eggs.
Ingredients for the Lemon Filling:
Juice and zest of 3 lemons (freshly squeezed)
100 g (½ cup) sugar
30 g (3 tablespoons) cornstarch
250 ml (1 cup) chilled cream (33% fat content)
How to Make It:
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