Crema al Limone

5 from 12 votes

Try a classic Italian dessert, my crema al limone. It is a rich Italian lemon custard crafted from cream, sugar, and mascarpone infused with fresh lemon zest and juice. This velvety cream is perfect on its own and it adds a vibrant citrus flavor to various desserts, enhancing cakes, doughnuts, and tarts.

Prep Time15

Chill in refrigerator12

Course: Dessert

Cuisine: Italian

Keyword: custard, lemon, pastry filling

Servings: servings

Calories: 679kcal

Author: Lora

Equipment

1 Medium Saucepan
1 Mesh Strainer

Ingredients

2 lemons zested, organic is best
⅓ cup lemon juice
¾ cup granulated sugar
⅔ cup heavy cream
1 ½ cups mascarpone cheese

Instructions

Heat lemon and sugar: Add the lemon zest, lemon juice, and sugar to a medium saucepan. Heat the mixture over medium heat, stirring constantly, until the sugar fully dissolves—you’ll know it’s ready when there’s no trace of grittiness. Once done, set the pan aside.
Heat cream and mascarpone: In another saucepan, heat the cream and mascarpone over medium heat, stirring gently until the mascarpone melts into the cream. Bring it just to a simmer (no boiling here—gentle is key!).
Combine lemon with cream mixture: Remove from the heat and whisk in the lemon mixture.
Strain into serving glasses: Strain the mixture through a fine-mesh sieve into 4-6 small bowls or glasses.
Chill: Cover and chill the lemon cream in the fridge until it sets—about 8 hours. You can even prepare this the day before and let it chill overnight. ENJOY!

Notes

Lemons: Best to use organic lemons. If you can find Meyer lemons, those would also be great for this dessert.
Heavy cream: I have only made this with heavy cream, and have never made it dairy-free, so can't say how it would turn out.
Mascarpone: I do not suggest subbing it out for any other cheese. Mascarpone is easily found in many markets, but definitely online. The flavor and texture can't be beat!

Nutrition