Lemon custard without eggs and butter. A perfect recipe for filling cakes and pastries, above all because it is light and fluid. There are no particular tricks to prepare this delicious lemon cream, but I suggest you use organic and untreated lemons, because you will also use the grated lemon peel. I’m sure you can find organic and untreated lemons at your trusted greengrocer!

How to make lemon cream without eggs
Ingredients for 4 people:
500 ml of milk
100 g of sugar
50 g of cornmeal (or flour)
3 organic lemons
Preparation:
First of all, remove the lemon zest as finely as possible, avoiding the white part.
Put the lemon zest in a saucepan
Add the milk and heat it
Put the sugar and cornstarch (or flour) in a bowl and mix
Gradually add the hot milk and mix well to avoid lumps.
When the cream is soft, pour it back into the pan.
Put the pan back on low heat
Stir continuously and cook for about 5 minutes until the cream thickens
When the cream is sufficiently cooked, transfer it to a bowl, strain it and leave it to cool