Lemon meringue pie dessert creams

Dessert creams, I prepare them very often and in all flavors. There are of course those chocolatebut also those with speculoosthose at Baileysor those double flavor, chocolate and praline. I haven’t bought this kind of product for a long time. It’s so much better when it’s homemade!

At the moment, my favorite flavor for dessert creams is lemon. I’m a huge fan and have to make some almost every week. They are to die for and are made very simply. Afterwards, we can have fun imagining variants. For example, you can replace part of the lemon juice with the juice of a bergamot. The taste is then completely different, more powerful with a slight bitterness. The greediest can prepare a meringue and put it on the cream before blowing it with a blowtorch. You will love!

Lemon meringue pie dessert creams:

500 ml of milk (1/2 skimmed)
3 eggs
130g sugar
20g cornstarch
180g lemon juice

Heat the milk.

Whisk eggs and sugar.
Add the cornstarch. To mix together.
Add the lemon juice. To mix together.

Pour the hot milk over the mixture in several times while stirring.
Put everything back in the saucepan and let thicken over low heat, stirring constantly. The cream should be slightly thick. It will thicken further as it cools.

Divide the cream into 8 containers.

Italian meringue:

90g egg whites
150g caster sugar
40g water

Boil the water and the sugar to 118°C.

Start whipping the whites when the temperature reaches 110°C.
Pour the syrup at 118°C over the egg whites.

Continue whisking for a good 5 minutes.

Spread the meringue over the creams.

Gild with a torch.

Serve the cream with biscuits.

To finish: you can make this cream in the Thermomix. Just pour all the ingredients into the bowl and cook at 90°C for 8/10 minutes.

I mostly use bottled lemon juice that I buy from the organic department. As it’s a cream that I often make, it’s more practical, because I always have some in my fridge. There is also lime juice.
On the other hand, if I have lemons, I use them. The taste will then vary according to the lemons used.
You can even add a very finely grated zest to the microplane if your lemons are organic.

If your lemons are sour, you like it sweet, or you choose not to make meringue, you may need to adjust the amount of sugar slightly. 20 grams more may be fine.

For a lemon bergamot cream, replace part of the lemon juice with the juice of a bergamot. You can also add the zest here. The taste will be very different.

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