Lemon cream custard

Lemon cream custard

Crema di limone
Lemon cream custard or mousse is a French-Scandinavian dessert classic that may – or may not- have made it to Italy.

This originally French recipe has become a Scandinavian classic under the name ‘citronfromage’, although it has nothing whatsoever to do with cheese. I have never seen anything quite like it in Italy, which is strange considering the general preference for and availability of lemons, but I suppose Italians have been far too busy developing ingenious ice creams. This simple recipe puts a slightly different, not so cold, but still fresh and sweet full stop to the meal.

4 leaves of gelatin
3 eggs
80 g sugar
300 ml double cream (whipping cream)
1 lemon juice and zest

Soak the gelatin for 5 minutes in cold water.
Separate egg whites from egg yolks and whisk the egg whites to form stiff, firm peaks.
Whip the cream.
Then beat sugar and egg yolks white and creamy. Add grated lemon zest and lemon juice to the egg and sugar mixture.
Squeeze excess water from the gelatin and melt it in a casserole. Stir gelatin with the egg yolk-sugar.
Fold whipped cream and then stiff egg whites into the lemony egg yolk sugar.
Pour the lemon cream custard into a bowl or serving glasses and set it aside to thicken and chill.

More mousse and cream custards

White and dark chocolate mousse

Orange custard recipe for desserts and cakes

Panna cotta with blueberry coulis

Lemon cream custard

6 replies
  1. Laurel
    Laurel says:

    I’m going to make this for dessert tomorrow, it looks wonderful and sounds relatively simple to make. Thanks for sharing.

    • admin
      admin says:

      Sorry about the dl, Laurel, but I’m really unfamiliar with the measures used in Canada and the USA. 1 dl (deciliter) equals 1/10 liter equals 100 ml. (Internet tells me it’s also a little more than two cups, if that’s any help?).

      And good luck with the dessert – I’m sure it’ll be appreciated.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.