Why You’ll Love This Recipe
Light and Fluffy Italian Lemon Cream is the perfect dessert when you crave something refreshing yet indulgent. Known in Italy as crema al limone, this luscious treat combines whipped cream and lemon-infused custard for a silky-smooth, airy texture. Its bright citrus notes balance the richness, making it a delightful finish to any meal. Served chilled in elegant glasses or layered with fruit, cookies, or pastries, it’s versatile enough for both casual dinners and special occasions. This lemon cream is easy to prepare, requires just a few simple ingredients, and delivers a sophisticated flavor that feels like it came straight from an Italian trattoria.
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Light and Fluffy Italian Lemon Cream – A Refreshing Classic Dessert
- Total Time: 15 mins + chilling
- Yield: 4 servings
- Diet: Vegetarian
Description
A light and airy Italian-inspired dessert featuring a velvety lemon cream mousse, perfect for a refreshing and elegant treat.
Ingredients
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Fresh berries, for garnish (optional)
- Mint leaves, for garnish (optional)
Instructions
- In a mixing bowl, beat heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, beat mascarpone cheese with powdered sugar until smooth and creamy.
- Add lemon juice, lemon zest, and vanilla extract to the mascarpone mixture. Mix until combined.
- Gently fold whipped cream into the lemon mascarpone mixture until fully incorporated and fluffy.
- Spoon cream into serving glasses or bowls and chill for at least 1 hour before serving.
- Garnish with fresh berries and mint leaves if desired.
Notes
- For extra sweetness, drizzle with honey before serving.
- Can be made a day ahead and stored in the refrigerator.
- Serve in small dessert cups for a beautiful presentation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Egg yolks – Provide richness and form the custard base.
Granulated sugar – Sweetens the cream while balancing the tart lemon.
Lemon zest and juice – Infuse the cream with bright, zesty citrus flavor.
Cornstarch – Thickens the custard to achieve the perfect creamy consistency.
Whole milk – Forms the base of the custard, keeping it smooth.
Heavy cream – Whipped separately to make the dessert airy and fluffy.
Vanilla extract – Adds warmth and depth of flavor.
Powdered sugar – Lightly sweetens the whipped cream.
Fresh mint or berries – Optional garnish for presentation.
Directions
In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until thickened into a custard. Remove from heat and stir in lemon juice, zest, and vanilla extract. Let the mixture cool completely.
In a separate bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled lemon custard until smooth and fluffy.
Spoon into serving glasses or bowls and refrigerate for at least 2 hours before serving. Garnish with fresh mint or berries if desired.
Servings and timing
This recipe makes 4–6 servings. Preparation takes 15 minutes, cooking requires 10 minutes, and chilling adds 2 hours. Total time: about 2 hours 30 minutes.
Storage/reheating
Store lemon cream covered in the refrigerator for up to 3 days. This dessert does not freeze well, as the texture may separate after thawing.
Variations and Customizations
Limoncello twist – Add a splash of limoncello liqueur for an adult version.
Layered parfait – Alternate lemon cream with crushed cookies or sponge cake.
Berry swirl – Fold in pureed raspberries or blueberries for fruity flavor.
Chocolate garnish – Top with shaved white or dark chocolate.
Pastry filling – Use the cream to fill éclairs, cream puffs, or tart shells.
Coconut version – Replace some of the milk with coconut milk for a tropical note.
Extra tangy – Add more zest and juice for a bolder lemon flavor.
Low-sugar option – Substitute with a sugar alternative if desired.
FAQs
Is this the same as lemon curd?
No, lemon curd is thicker and more intense, while Italian lemon cream is lighter and fluffier.
Can I make this dessert ahead of time?
Yes, it’s best made a day ahead and chilled until serving.
Do I need fresh lemons?
Yes, fresh juice and zest provide the best flavor.
Can I use light cream instead of heavy cream?
Heavy cream is best for whipping and holding structure.
How do I prevent lumps in the custard?
Whisk constantly while cooking and strain if needed.
Can I serve this warm?
It’s traditionally served chilled, but slightly warm is also delicious.
Can I use this as a cake filling?
Yes, it works beautifully between cake layers.
What’s the best garnish?
Fresh berries, mint leaves, or a dusting of powdered sugar.
Can I double the recipe?
Yes, simply scale ingredients and use a larger saucepan.
Is this gluten-free?
Yes, as long as cornstarch (or another starch) is used for thickening.
Conclusion
Light and Fluffy Italian Lemon Cream is an elegant, refreshing dessert that balances rich creaminess with zesty citrus brightness. Perfect for serving in individual cups, layering in pastries, or enjoying on its own, it’s a versatile recipe that’s as simple to prepare as it is impressive to serve. With its silky texture and vibrant lemon flavor, this Italian classic will brighten any occasion and quickly become a favorite.