Lemon Cream

Refreshing and perfect for the summer …


Milk – 1kg (boiled)
Eggs – 4 (separate the yolks from the whites)
Sugar – 200 g
Flour – 15 g
Rice flour – 15 g
Lemons – 2 large (juice and zest)


  1. In a saucepan put the egg yolks, lemon zest, half of the sugar, the rice flour and mix well.
  2. Add the warm milk until absorbed over low heat and cook for 5 minutes and leave to the side.
  3. In a glass bowl put the egg whites and remaining sugar and beat well until light and fluffy.
  4. Add them in the mixture prepared in the pan and add the lemon juice.
  5. Mix well and fill serving bowls or glasses. (makes about 6 servings).
  6. Allow to cool and serve.
  7. You can decorate with pistachios.

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