Silky Lemon Cream (Milk-Based Lemon Curd)
A light, silky, and refreshing lemon cream made with milk instead of butter-heavy curd. Perfect for spooning over desserts or enjoying on its own.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyMedium
- Servings6
This lemon cream is a lighter, milk-based twist on classic lemon curd. It's silky, tangy, and wonderfully refreshing — perfect for spooning over cakes, pancakes, or fresh fruit.
The method is simple: you temper eggs with hot milk, then cook the mixture until it thickens into a luscious, creamy texture. The butter stirred in at the end adds richness and shine.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a mixing bowl, lightly beat the eggs with a whisk.
- Add the cornstarch and lemon zest to the eggs and whisk until smooth. Set aside.
- In a saucepan, heat the milk together with the sugar and vanilla sugar until it is steaming hot but not boiling. Remove from heat.
- Slowly pour the lemon juice into the egg mixture while whisking constantly. The mixture will thicken a little.
- Very slowly pour about two-thirds of the hot milk into the egg mixture, whisking all the time. The mixture may look slightly curdled — don't worry, it will become smooth as you cook it.
- Pour the egg-milk mixture back into the saucepan with the remaining hot milk.
- Cook over medium-low heat, stirring often with a whisk, until the cream thickens. Then remove from the heat.
- Let the cream stand for 10–15 minutes, stirring occasionally to prevent a skin from forming.
- Stir in the cubed butter until fully melted and incorporated.
- Pour the cream into small bowls or glasses and let it cool to room temperature.
- Refrigerate for 4–5 hours until set.
- Serve with vanilla or cinnamon biscuits, fresh strawberries, or other red fruits — or simply enjoy it on its own.
💡 Tips
- For a smoother texture, strain the mixture before cooking to remove any possible egg lumps.
- If you prefer a thicker cream, cook for an extra minute or two.
- Store leftovers in the fridge for up to 5 days.
Inspired by a recipe from Real Greek Recipes