Dessert
Crema de Limón (Spanish Lemon Cream Dessert)
Original name: Crema de Limón
About this dish
This silky Spanish lemon cream is a minimalist's dream: just four ingredients, a gentle touch, and the bright, sun-soaked flavor of lemons. A classic in Spanish home kitchens, it's often served in small glasses after a hearty meal, offering a clean, citrusy finish.
The beauty lies in its simplicity—the cream is slowly cooked until it thickens into a luxurious custard that's both refreshing and comforting. Serve it chilled with a crisp cookie for a touch of crunch.
Ingredients
UK and US measurements are both included for every recipe.
Whole milk
dairy500 ml
Imperial measurement: 2 cups
Egg yolks
protein4 large
Granulated sugar
other100 g
Imperial measurement: 1/2 cup
Lemon zest
fruit1 tbsp
Fresh lemon juice
fruit2 tbsp
Method
Infuse the milk
8 minutesIn a medium saucepan, combine the milk and lemon zest. Place over medium heat and bring to a gentle simmer. Remove from heat and let the zest infuse for 5 minutes.
Whisk the yolks and sugar
2 minutesIn a separate bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 2 minutes.
Temper the egg mixture
2 minutesSlowly pour about half of the hot milk into the egg mixture, whisking constantly to temper. Then pour the tempered mixture back into the saucepan with the remaining milk.
Cook the cream
10 minutesPlace the saucepan over low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 10 minutes. Do not let it boil.
Strain and cool
10 minutesRemove from heat and strain the cream through a fine mesh strainer to remove the zest and any lumps. If using, stir in the lemon juice. Divide the cream among 4 small glasses or ramekins. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Equipment
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Nutrition facts
Tips
- For a smoother texture, ensure you strain the cream after cooking, this removes any cooked egg bits and the zest for a perfectly silky finish.
- Use unwaxed organic lemons for the zest to avoid any bitter residue, and finely grate only the yellow part, not the white pith.
- Chilling is essential—the cream sets further as it cools, giving you that satisfying spoon-standing texture.
Serving suggestions
- Serve chilled in small glasses or ramekins, garnished with a thin strip of lemon zest or a small mint leaf. A crisp almond cookie or a simple shortbread on the side adds a lovely textural contrast.
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Recipe by
Mateo Delgado
Specialises in Spanish cuisineMateo Romero makes gazpacho so smooth it's basically a drink. He serves it in shot glasses.
Describe yourself in three words: Minimalist, cool, loves presentation.