Lemon Cream (lemon curd with milk)

A light and silky lemon cream that's very refreshing and so flavorful! Just like a lemon curd, but made with milk!

📝 Ingredients

• 4 lemons zested
• 250 ml (1 cup) fresh lemon juice
• 250 grams (1 cup + 5 tablespoons) sugar
• 1 sachet vanilla sugar or Vanillina
• 4 medium-sized eggs
• 80 grams (11 tablespoons) cornstarch
• 1 liter milk
• 150 grams (5.3 ounces) butter (cut into cubes and at room temperature)

👨‍🍳 Instructions

1. 1Lightly beat eggs in a mixing bowl.
2. 2Add the cornstarch and lemon zest. Whisk to combine and set aside.
3. 3Heat milk with sugar and Vanilla sugar in a saucepan until steaming hot. Then take it off the heat.
4. 4Pour the lemon juice into the bowl containing the eggs. Do it slowly while constantly whisking the eggs. It will thicken slightly.
5. 5Pour the hot milk into the eggs very slowly. Again, whisking the eggs constantly. Icorporate at least ⅔ of the milk with the eggs. The mixture will look slightly curdled, no worries, it will become smooth in the next steps.
6. 6Transfer the mixture back to the cooking pot.
7. 7Cook the cream until it thickens over medium-low heat, stirring often with a whisk. Then remove from the heat.
8. 8Stand the cream for 10-15 minutes to cool slightly. Stir now and then so it won't form a skin on top.
9. 9Stir in the butter.
10. 10Transfer the cream to small bowls or glasses and allow to cool. See Notes below.
11. 11Cool. Let the cream reach room temperature, then refrigerate for 4-5 hours before serving.
12. 12Serve with vanilla or cinnamon biscuits, fresh strawberries, or other red fruit, or keep it simple and serve as is!