Lemon Cream Recipes

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LEMON CREAM (LEMON CURD WITH MILK)



Lemon Cream (lemon curd with milk) image

A light and silky lemon cream that's very refreshing and so flavorful! Just like a lemon curd, but made with milk!

Provided by [email protected]

Categories     Dessert

Time 20m

Number Of Ingredients 6

4 lemons zest and juice (about 280 ml juice)
250 grams / 8.8 oz sugar
4 medium-sized eggs
60 grams / 2.1 oz corn starch
1 liter milk
100 grams / 3.5 oz butter

Steps:

  • In a small mixing bowl combine together the cornstarch and eggs using a whisk.
  • Add milk to a saucepan and heat until steamy hot. Then turn the heat off and set aside.
  • Add the lemon zest, lemon juice, and sugar to a small cooking pot and heat over medium-high heat. Once it gets to a simmer stir constantly with a whisk until sugar dissolves completely. Take the pot off the heat.
  • Place the bowl with the cornstarch and eggs next to the pot with the lemon juice. Add a dampened sponge cloth under the bowl to keep it in place. NOTE: Cornstarch tends to sink to the bottom of the bowl so give it a good stir first.
  • Start pouring the hot lemon juice into the cornstarch and egg mixture very slowly while stirring constantly with a whisk. Once you have incorporated it all, transfer everything back into the cooking pot.
  • Pour in the hot milk as well and turn the heat on to medium.
  • Keep stirring with the hand whisk until the cream thickens. Once the consistency of the cream gets to the point that it looks like plain yogurt the cream is ready. Turn the heat off and transfer the cream into small bowls or jars of your preference. It will yield about 6 small bowls.
  • Let cream reach room temperature and then refrigerate for 4-5 hours before serving.
  • Serve with vanilla or cinnamon biscuits, fresh strawberries or other red fruit or keep it simple and serve as is!

Nutrition Facts : ServingSize 1 bowl, Calories 463 kcal, Carbohydrate 59 g, Protein 9 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 162 mg, Sodium 234 mg, Fiber 1 g, Sugar 50 g

LEMON CREAMS RECIPE



Lemon creams recipe image

These sweet and citrusy lemon creams are so easy to make with a delicious creamy texture, the whole family will love them

Provided by Jessica Dady

Categories     Dessert

Time 20m

Yield Serves: 4

Number Of Ingredients 4

300ml double cream
60g caster sugar
Zest and juice of 2 lemons
Extra lemon parings, to serve

Steps:

  • Heat the cream, sugar and lemon zest in a pan over a medium heat until it almost boils. Reduce the heat to low and cook gently for 3 mins, until the sugar dissolves.
  • Take off the heat and stir in the lemon juice. Pour through a sieve into a jug, then pour into shot glasses. Cool, then chill for a couple of hours or more. Decorate with lemon parings, cut into fine strips. Serve with lemon shortbread.

Nutrition Facts : @context https, Calories 412 Kcal, Sugar 16.6 g, Fat 37.9 g, SaturatedFat 23.6 g, Sodium 0.08 g, Protein 1.2 g, Carbohydrate 16.9 g

CREAMY LEMON DRESSING



Creamy Lemon Dressing image

This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.

Provided by Ava Flavah!

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 30m

Yield 8

Number Of Ingredients 8

⅓ cup fresh lemon juice
4 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
½ cup sour cream

Steps:

  • Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
  • Refrigerate 15 minutes to overnight.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g

LEMON CREAM DESSERT



Lemon Cream Dessert image

My friend Mary and I enjoy coming up with innovative menus to try out on our husbands at our weekly Saturday night dinners. We combined 60-plus years of culinary experience to concoct this easy yet yummy layered lemon dessert. Our spouses loved it. -Laurel Adams, Danville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 18

1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon zest
1/2 cup lemon juice
CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

Steps:

  • In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 133mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON PASTRY CREAM



Lemon Pastry Cream image

Easy lemon custard pastry cream for lemon tartlets.

Provided by Brittney Tun

Categories     Desserts     Fillings     Fruit Fillings

Time 35m

Yield 16

Number Of Ingredients 5

3 cups heavy cream, divided
5 large egg yolks
¾ cup cornstarch
1 ½ cups sugar
½ cup fresh lemon juice

Steps:

  • Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
  • Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
  • Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 26.3 g, Cholesterol 125.1 mg, Fat 17.9 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 20.1 mg, Sugar 19 g

LEMON CREAM SAUCE



Lemon Cream Sauce image

Make and share this Lemon Cream Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     < 15 Mins

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

3 cups heavy cream
1 pinch salt and pepper
2 teaspoons lemon zest
1/2 lemon, juice of
1 tablespoon fresh parsley

Steps:

  • Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

Nutrition Facts : Calories 618, Fat 66.1, SaturatedFat 41.1, Cholesterol 244.6, Sodium 68.5, Carbohydrate 5.6, Fiber 0.2, Sugar 0.4, Protein 3.7

EASY LEMON CREAM DESSERT



Easy Lemon Cream Dessert image

I saw this in a magazine while at the hairdresser. Great easy dessert for those wondering how to use their lemons up. Chilling time is cook time. Serve in pretty stemmed glasses. You an also top with a little whipped cream & strawberry for garnish in place of the lemon zest.

Provided by Jen T

Categories     Dessert

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 3

300 ml heavy cream (whipping cream)
1 (395 g) can sweetened condensed milk
3 lemons, juice and zest of

Steps:

  • Whip the heavy cream.
  • Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
  • Fold in the whipped cream.
  • Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
  • Place in fridge to chill.

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

LEMON WHIPPED CREAM



Lemon Whipped Cream image

An easy Lemon Whipped Cream recipe.

Provided by Mary Cech

Categories     Sauce     Milk/Cream     Dessert     No-Cook     Quick & Easy     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice

Steps:

  • Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

Tart and tangy ice cream that is very refreshing in the summer!

Provided by AOSWALT

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 12h45m

Yield 10

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

Steps:

  • Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
  • Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
  • Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g

LEMON CREAM



Lemon Cream image

This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.

Provided by Tammy

Categories     Desserts     Frostings and Icings     Lemon

Yield 12

Number Of Ingredients 6

1 cup water
3 tablespoons cornstarch
3 egg yolks
½ cup lemon juice
1 ½ cups white sugar
½ cup butter

Steps:

  • Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
  • Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
  • Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g

LEMON DUMP CAKE



Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories     Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
  • Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
  • Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
  • Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

LEMON CREAM



Lemon Cream image

Provided by Claudia Fleming

Categories     Sauce     Mixer     Egg     Lemon     Summer     Chill     Simmer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

1 cup plus 2 tablespoons sugar
1/2 cup fresh lemon juice
4 large eggs
1 large egg, separated
1 tablespoon finely grated lemon peel
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Pinch of salt

Steps:

  • Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes.
  • Whisk egg white and remaining 2 tablespoons sugar in small metal bowl to blend. Set bowl over small saucepan of barely simmering water and whisk constantly until sugar dissolves and mixture is just warm to touch, about 1 minute (do not overheat or mixture will curdle). Immediately remove bowl from over water. Using electric mixer, beat egg white mixture until thick and glossy (texture will resemble marshmallow creme; volume of beaten egg white will be very small). Gently fold egg white mixture into cooled lemon curd. DO AHEAD: Can be made 1 day ahead. Cover and chill.

LUSCIOUS LEMON CREAM



Luscious Lemon Cream image

This Lemon Cream does not contain yogurt or pudding or sour cream. It is simply the best lemon cream ever! You can use this to dip any fruit or top a cheesecake with it. Its use is limited only by your imagination. I LOVE this stuff!

Provided by Piper Lee

Categories     Dessert

Time 30m

Yield 3 cups approximately

Number Of Ingredients 7

2 eggs
1 cup sugar
1/3 cup lemon juice concentrate (not lemonade)
1 tablespoon cornstarch
1/2 cup water
1 teaspoon pure vanilla extract
1/2 pint whipping cream (whipped)

Steps:

  • In a mixing bowl beat together eggs, 1/2 cup of the sugar and the lemon juice. Set aside.
  • In a medium saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water and cook over medium heat until thickened stirring constantly; remove from heat.
  • Gradually stir in the egg mixture and mix together.
  • Return pan to heat and cook on low, stirring mixture until it thickens slightly; remove from heat.
  • Add vanilla and mix together.
  • Cool in refrigerator until chilled; then fold in the whipped cream when ready to serve.
  • Serve with fresh fruit like pineapple, bananas, strawberries, grapes, kiwi, anything you like. Enjoy!
  • Refrigerate leftovers.
  • Use on french toast the next day if you have any left. Yum!

Nutrition Facts : Calories 600.6, Fat 32.8, SaturatedFat 19.3, Cholesterol 249.7, Sodium 83.7, Carbohydrate 73.5, Fiber 0.1, Sugar 67.8, Protein 5.9

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From budgetbytes.com


HOW TO MAKE LEMON CREAM HORNS - SIZZLING EATS
2022-01-08 Preheat oven to 400°F. Line a large baking sheet with parchment paper. Spray the cream hold molds with nonstick baking spray; set aside. Line a baking sheet with a little sprinkle of flour. Sprinkle some additional flour on your rolling pin. Unfold and gently roll out the pastry dough into a large rectangle.
From sizzlingeats.com


GRAMMY'S LEMON CREAM PIE {ORIGINAL 1960'S RECIPE!}
2022-04-11 Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
From wellplated.com


LEMON SOUR CREAM CAKE - INSANELY GOOD RECIPES
2021-02-20 Set aside. In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time. Beat the batter well after every addition. Add the flour mixture and sour cream, alternatingly, in 3 …
From insanelygoodrecipes.com


SWEET AND TANGY LEMON CREAMS RECIPE - THE SPRUCE EATS
2021-07-15 Gather the ingredients. Combine 2 cups of powdered sugar, butter, lemon juice, salt, marshmallow cream, extracts, lemon zest, and a few drops of food coloring in a large mixing bowl fitted with a paddle attachment. Mix on medium speed until smooth and evenly incorporated.
From thespruceeats.com


LEMON CREAM TRUFFLES - COOKIES AND CUPS
2022-04-14 In a large, microwave-safe bowl combine the white chocolate, lemon extract, yellow food coloring, butter, and heavy cream. Microwave in 30- second intervals, stirring after each, until mixture is smooth. Cover the bowl and refrigerate for 2 – 3 hours, until completely chilled and firm. Assemble: Line a large plate with parchment or wax paper.
From cookiesandcups.com


EASY LEMON CREAM WITH LEMON CURD - THROUGH HER LOOKING GLASS
2016-03-10 Pour heavy whipping cream into a cold mixing bowl. On high speed, whip heavy whipping cream until soft peaks form. (Don't over whip or it will turn to butter. Seriously.) Gently fold in lemon curd (and lemon zest if using) until it is incorporated throughout. Use immediately in your favorite dessert. Refrigerate.
From throughherlookingglass.com


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Top Asked Questions

How do you make liquid lemon cream at home?
Lemon Cream 1 Ingredients. 2 Preparation. Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy medium saucepan and whisk to blend; add butter. 3 Exclusive Offers.
How to make ice cream with lemon and cream?
Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Stir the lemon juice into the cold ice cream mixture.
How to make lemon cream pudding?
Lemon Cream - Directions 1 Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside. 2 Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. 3 Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding.
What is the best way to make lemonade with cream?
Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.

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