Italian
Lemon Cream
by Chef in Camicia · 306K subscribers on YouTube
A refreshing summer dessert made with only three ingredients: lemons, cream, and sugar. The lemon shells are filled with a creamy custard and chilled overnight for a light and tangy treat.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Servings
- 8
- Difficulty
- easy
Ingredients
4 items- 4 pcsLimoni GrandiLarge lemons, used for both juice and shells
- 400 gWhipping CreamHeavy cream for whipping
- 100 gSugarGranulated sugar
- Fresh Mint(optional) — Fresh mint leaves for garnish; to taste
Method
- Cut the lemons in half and scoop out the pulp, reserving the juice.
- In a saucepan, bring the heavy cream and sugar to a boil.
- Reduce the heat and let it simmer for 5 minutes.
- Add half of the reserved lemon juice and bring back to a boil.
- Pour the mixture into the hollowed lemon shells.
- Let the filled lemons rest in the refrigerator overnight (at least 12 hours).
- Garnish with fresh mint leaves before serving.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
