France · Sweet Dishes · Vegetarian
Vanilla Lemon Cream Dessert
Delicate cream served in natural lemon cups — a visually stunning dessert with rich citrus flavor delicately combined with a soft creamy touch. The perfect summer dessert.
75 min 250 kcal 4 serves Advanced🌿Vegetarian🇫🇷France★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 3 lemons with thick peel
- 200 g35% cream
- 75 gsugar
- 30 mllemon juice
- zest of half a lemon
- 1 tspvanilla sugar
- mint leaves for decoration
Method
- Cut the lemons in half lengthwise. Separate the pulp from the peel, keeping the peel halves as molds. Squeeze juice from the pulp. Tip: choose large lemons with thick skin.
- In a saucepan, combine the cream, sugar, vanilla sugar, and lemon zest. Heat over low heat until the sugar is completely dissolved.
- Remove from heat and stir in the lemon juice. Mix well — the mixture should thicken slightly.
- Strain through a sieve, then pour into the lemon halves. Refrigerate for at least 1 hour until set. Decorate with mint leaves before serving.
FAQ
There are two reasons: cream with insufficient fat content (you need at least 33–35%) or not whipping it enough. Lemon juice is an acid that helps stabilize the cream, but only if the cream is already whipped to the right consistency. Chill the cream for at least 2–3 hours before serving.
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Comments (1)
I weigh every ingredient for vanilla lemon cream dessert instead of using cups. Baking is chemistry. An extra tablespoon of lemons with thick peel can push this from perfectly balanced to dense and heavy. A $15 scale pays for itself immediately.