Egg-free Lemon Cream

Egg-free lemon cream is a light variant suitable for those who are allergic or intolerant to eggs. It is also called vegan “lemon curd”. Here’s how you can prepare it:

Ingredients

• Fresh lemon juice: 120 ml (about 3-4 lemons)
• Sugar: 150 g
• Cornstarch (cornflour): 2 tablespoons
• Almond milk or another plant-based milk: 240 ml
• Grated lemon zest: from 1 lemon
• Vegetable butter or margarine: 30 g

Preparation

1. In a saucepan, mix the sugar and cornstarch. Add the lemon juice and plant-based milk, being careful to avoid clumping.
2. Add the grated lemon zest to give more aroma.
3. Cook over medium heat, stirring constantly, until the mixture begins to thicken and lightly boil (this may take about 5-10 minutes).
4. Once the cream has reached a thick and creamy consistency, remove the saucepan from the heat.
5. Add the vegetable butter or margarine in pieces, mixing well until it is completely melted and incorporated into the cream.
6. Pour the cream into a bowl and cover it with cling film, making sure the film adheres well to the surface of the cream to prevent a skin from forming.
7. Let it cool to room temperature and then place it in the refrigerator for at least a couple of hours before using it.

Egg-free lemon cream is excellent for filling cakes, tartlets, or just enjoying by the spoonful. It can also be used as a refreshing filling for summer sweets.

Curiosity

Lemon is a citrus fruit that is very much appreciated in Italian cooking, especially in some areas like the Amalfi Coast and Sicily where the quality of the lemons is excellent and gives life to world-famous products, such as Limoncello.