Lemon Cream

Lemon Cream


  • ½ cup sugar
  • 2 Tbsp corn flour
  • 2 cups full fat milk
  • ½ tsp lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 2 Tbsp butter (room temperature)
  • 2 eggs
  • 1 pinch of salt
  • 1 tsp vanilla extract


  1. In a deep pot, combine the corn flour with the sugar and a pinch of salt. Add the milk and zest. Boil it on medium heat stirring well and continuously. 
  2. Once it has reached a boiling point, remove it off the heat and add the lemon juice and the butter. 
  3. Beat the eggs in a separate bowl and to them add the hot mixture slowly stirring vigorously so as to not let the eggs curdle. 
  4. Share into small bowls and set on the bench to cool before placing them in the fridge. You can use this recipe for a tart filling as well!