Lemon Cream Without Eggs: A Quick and Creamy Delight

Zest and juice the 3 lemons, setting both the zest and juice aside in separate bowls.

2️⃣ Combine Dry Ingredients:
In a saucepan, whisk together the sugar and cornstarch. This will help to avoid lumps when adding the liquid.

3️⃣ Add Liquid:
Slowly pour in the lemon juice and cream into the saucepan with the dry ingredients, whisking constantly to create a smooth mixture.

4️⃣ Heat and Thicken:
Place the saucepan over medium heat. Stir continuously as the mixture begins to thicken. This should take about 2-3 minutes. Once it has thickened to a custard-like consistency, remove it from the heat.

5️⃣ Add Lemon Zest:
Stir in the lemon zest, ensuring it is evenly distributed throughout the mixture.

6️⃣ Chill the Lemon Cream:
Pour the creamy lemon filling into a bowl and allow it to cool slightly before transferring it to the fridge for 30 minutes or until set.

Serving and Storage Tips