Lemon Cream Dessert

Ingredients

For the Lemon Cream:

• Zest of 1 lemon (only the yellow part)
• 500 ml (18 oz) milk
• 2 eggs
• 120 grams (4.2 oz) sugar
• 10 grams (1 teaspoon) vanilla sugar
• 50 grams (1.7 oz) cornstarch

Instructions

1. Prepare the Lemon Zest:
   • Start by washing the lemon thoroughly and patting it dry.
   • Use a fine grater or a zester to grate the lemon zest, avoiding the bitter white pith.
2. Make the Lemon Cream:
   • In a medium-sized saucepan, combine the milk and lemon zest.
   • Heat the mixture over medium heat until it just begins to steam, stirring occasionally. Do not let it boil.
   • While the milk is heating, whisk together the eggs, sugar, vanilla sugar, and cornstarch in a separate bowl until smooth.
   • Once the milk is hot, slowly pour it into the egg mixture, whisking constantly to prevent the eggs from scrambling.
   • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a creamy custard consistency (about 5-7 minutes).
   • Remove from heat and let it cool slightly.
3. Serve:
   • Pour the lemon cream into individual serving dishes or one large dish.
   • Let it cool to room temperature, then refrigerate for at least 1 hour before serving.
   • Optional: Garnish with a sprinkle of additional lemon zest or a dollop of whipped cream.

Enjoy your lemon cream dessert—simple, delicious, and gone in 1 minute!