Creamy Lemon Dessert in 5 Minutes! Lemon Cream Without Eggs

In a saucepan, combine the freshly squeezed juice and zest of the 3 lemons. Add the sugar and cornstarch, and whisk everything together until smooth.

Cook the Mixture:

Place the saucepan over medium heat and stir continuously. As the mixture heats up, it will begin to thicken. Keep stirring until it becomes a smooth, thick paste, around 3-4 minutes.

Add the Cream:

Once thickened, remove the saucepan from the heat and let it cool slightly for a minute or so.

Gradually pour in the chilled cream, whisking continuously to create a smooth, creamy consistency.

Chill the Dessert:

Transfer the lemon cream into individual serving cups or a single dish. Allow it to cool to room temperature, then place it in the refrigerator for 30 minutes to chill and set.

Serve:

Serve chilled, and enjoy the creamy, tangy goodness of this lemon dessert. You can garnish with a bit of lemon zest or fresh mint for an extra touch.

Serving and Storage Tips: