Egg-free Lemon Cream Recipe

Ingredients:

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. In a medium-sized mixing bowl, beat the heavy cream on medium-high speed just until stiff peaks begin to form.
2. Add the sugar, fresh lemon juice, lemon zest, and vanilla extract to the mixing bowl. Continue beating on medium-high speed until the cream is fully whipped and the ingredients are evenly distributed throughout.
3. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.

Verdict:

This egg-free lemon cream is tangy, creamy, and perfectly balanced in flavor. It’s an excellent alternative to traditional lemon curd or cream that uses eggs. It’s also incredibly versatile and can be used as a filling for pies, tarts, cakes, or simply served as a whipped topping for fresh fruit or desserts.

Serving suggestions:

Serve the lemon cream chilled with fresh berries or fruit, paired with a slice of pound cake, or atop a warm slice of apple pie. It’s also delicious on its own as a light and refreshing dessert option.