- Prepare the Lemon Juice: Start by juicing the lemons to get about 150 ml of lemon juice. Strain the juice to remove any pulp or seeds for a smooth texture.
- Mix the Cream and Sugar: In a large mixing bowl, pour the fresh cream and add the powdered sugar. Whisk gently until the sugar is fully dissolved. You can use an electric mixer on low speed for a smoother consistency, but be careful not to whip the cream.
- Add Lemon Juice Gradually: Slowly add the lemon juice to the cream mixture while stirring continuously. The acidity of the lemon juice will thicken the cream, giving it a creamy and smooth texture.
- Refrigerate: Pour the lemon cream into serving cups or a bowl, and refrigerate for at least 1-2 hours before serving. This allows the cream to set and develop its full flavor.
- Serve and Enjoy: Once chilled, your lemon cream is ready to enjoy! Garnish with a little lemon zest for an extra touch of freshness if desired.
🍃 Tips:
- Adjust Sweetness: Add more powdered sugar if you prefer a sweeter cream.
- Serving Suggestions: Use as a filling for sponge cakes, pastries, or simply enjoy as a refreshing dessert on its own!
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