Recipe - Lenten Lemon Cream
Updated on February 5, 2015
5 stars from 3 ratings of Lemon Cream
Cook Time
Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: One cream dish 15x25 cm
Ingredients - Lemon Cream
- 2 big lemons
- 8 tablespoons powdered sugar
- 3 tablespoons corn starch
- 2 cups water
- 50g raw almond or peanuts
Instructions - Lemon Cream
- Wash lemons thoroughly and dry them well. Zest the lemons and squeeze them well. The juice must be around 1/4th of a cup.
- Place sugar and corn starch into the pot. Add lemon juice and the water. Stir the ingredients and make sure sugar is dissolved. Place the pot on the heat.
- Prepare the mixture on medium fire and keep stirring until it is syrup-like. Once it starts boiling add the lemon zest, stir one more time and remove it from the heat.
- Empty the hot cream into one(15x25cm) or several cream dishes. Sprinkle it with the rest of lemon zest. When serving, sprinkle it with almond and peanuts.
Nutrition Facts |
---|
Serving size: 1/2 of cup |
Calories | 120 |
Calories from Fat | 18 |
% Daily Value * |
Fat 2 g | 3% |
Saturated fat 1 g | 5% |
Sugar 10 g | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA. |
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