George Erotokritou
Suitable for vegetarians
July 27, 2026
The Creamiest Lemon Cream
Prep Time
15
mins
Cook Time
25
mins
Serves
12
Ingredients
For the Lemon Cream
- 600 ml Charalambides Christis Fresh Whole Milk (3% fat)
- 200 g Sweetened Condensed Milk
- 4 Egg Yolks
- 50 g Cornstarch
- 80 ml Fresh Lemon Juice
- Zest of 2 Lemons
- 40 g Butter
- 1 tsp Vanilla Extract
For the Puff Pastry
- 1 Sheet Puff Pastry
- 50 g Sugar
For the Finish
- 150 ml Charalambides Christis Heavy Cream (35% fat)
- 1 tbsp Powdered Sugar
- Lemon Zest
- Crispy Puff Pastry Pieces
Instructions
- Place the sheet of puff pastry on a baking tray, sprinkle it evenly with the sugar, and cover it with a second baking tray to keep it flat while baking.
- Bake at 180°C (350°F) for 20–25 minutes, or until golden brown and crisp. Allow it to cool completely, then break it into small pieces.
- In a saucepan, combine the fresh milk, sweetened condensed milk, egg yolks, cornstarch, and vanilla. Whisk until the mixture is smooth and fully combined.
- Place the saucepan over medium heat, stirring constantly until the cream thickens and becomes smooth and velvety.
- Remove the saucepan from the heat and let it stand for 1 minute. Add the lemon juice, lemon zest, and butter, stirring continuously until the butter has melted and the mixture is smooth and glossy.
- Transfer the lemon cream to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool completely.
- Whip the heavy cream with the powdered sugar until soft peaks form, creating a light whipped cream.
- To serve, layer the crispy puff pastry, lemon cream, and whipped cream in serving glasses or bowls. Finish with a few more crispy puff pastry pieces and a sprinkle of fresh lemon zest.
