Lemon Cream Without Eggs: A Quick and Creamy Delight

Serving: This lemon cream can be served as is, spooned over your favorite desserts, or used as a filling for pies or tarts. It’s also great with fresh berries or on top of a cheesecake!

Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days. The cream will firm up slightly as it chills.

Variations
Lemon-Lime Twist: Add some lime zest and juice along with the lemon for a zesty citrus combination.

Sweetened Whipped Cream: Top your lemon cream with a dollop of sweetened whipped cream for an extra indulgence.

Add Some Texture: Stir in finely chopped candied ginger or crushed graham crackers for added texture.

FAQ
1. Can I use a lower-fat cream for this recipe?
Yes, but the creaminess may be slightly reduced. Full-fat cream gives the best, richest texture, but a lighter version will still work.

2. Can I make this in advance?
Yes! This lemon cream can be made ahead of time and stored in the fridge until ready to serve.

This Lemon Cream Without Eggs is a game-changer for anyone who loves a quick, creamy, and refreshing dessert. Get ready to indulge in this easy-to-make treat that’s bursting with bright, citrusy flavor!