Description
A delightful and easy lemon dessert that’s creamy, sweet, and tangy. Perfect for warm days and family gatherings.
Ingredients
Scale
- 1 cup milk
- 1 cup sugar
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 3 large eggs
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter
Instructions
- Whisk together the milk, sugar, lemon juice, lemon zest, eggs, cornstarch, and salt in a saucepan until smooth.
- Cook over medium heat, stirring constantly, until thickened and coats the back of a spoon.
- Remove from heat and stir in the butter until melted, creating a velvety texture.
- Pour the lemon cream into a bowl and cover with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 120 minutes before serving, letting it chill until set.
Notes
Perfect for make-ahead treats, can be served in small cups or elegant dessert dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 27g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg