In a medium saucepan, whisk together:
- Lemon juice
- Lemon zest
- Sugar
- Cornstarch
- Water
Whisk until the cornstarch is fully dissolved and no lumps remain.
Step 2: Cook the Cream
Place the saucepan over medium heat.
Cook while whisking continuously to prevent lumps from forming.
After 5–8 minutes, the mixture will begin to thicken.
Step 3: Add the Final Ingredients
Once thick and glossy:
- Remove from the heat.
- Stir in the coconut oil or vegan butter.
- Add a small pinch of turmeric if you’d like a brighter yellow color.
Mix until smooth and silky.
Step 4: Cool the Lemon Cream
Transfer the mixture to a clean bowl or glass jar.
Allow it to cool for about 20–30 minutes at room temperature.
The cream will continue to thicken as it cools.
Step 5: Refrigerate
Cover and refrigerate for at least 2 hours.
This helps achieve the classic lemon-curd-like texture.
Step 6: Serve and Enjoy
Use your homemade lemon cream as:
- A toast spread
- Pancake topping
- Cake filling
- Tart filling
- Yogurt swirl
- Dessert sauce
Storage Tips
- Store in an airtight container in the refrigerator.
- Keeps fresh for up to 1 week.
- Stir before serving if needed.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: About 2 cups
Pro Tip 🍋
For an extra burst of citrus flavor, combine lemon juice with a tablespoon of lime juice. The result is a brighter, more complex flavor that pairs beautifully with cakes, pastries, and fresh fruit.
Enjoy this silky, tangy Eggless Lemon Cream whenever you’re craving a refreshing homemade treat! ✨🍋
