Cremoso de Limón
Cremoso de Limón
Ingredients
For the Lemon Cream
- 3 egg yolks
- 100 g granulated sugar
- 60 ml lemon juice
- 20 g cornstarch
- 400 ml milk
- 30 g butter
For the Cookie Base
- 150 g crushed cookies, such as digestive biscuits
- 60 g melted butter
For Assembly and Garnish
- 200 ml cold whipping cream
- 2 tablespoons powdered sugar
- as needed lemon zest, for garnish
Instructions
- 1
In a bowl, combine the egg yolks and granulated sugar. Mix thoroughly with a whisk until the ingredients are well integrated.
⏱️ 2 min
- 2
Add the lemon juice and cornstarch to the egg yolk mixture. Continue to mix until the mixture is smooth and free of lumps.
⏱️ 2 min
- 3
In a saucepan, heat the milk over medium heat until it begins to boil.
⏱️ 5 min
- 4
Carefully pour the hot milk into the egg yolk mixture in a thin stream while continuously whisking to temper the eggs, preventing them from scrambling.
⏱️ 2 min
- 5
Return the entire mixture from the bowl back into the saucepan. Cook over medium heat, stirring constantly with a whisk, until the cream thickens to a pudding-like consistency.
⏱️ 5 min
- 6
Remove the thickened cream from the heat and add the butter. Stir until the butter is completely melted and fully incorporated into the cream.
⏱️ 1 min
- 7
Cover the surface of the lemon cream directly with plastic wrap to prevent a skin from forming as it cools. Allow the lemon cream to cool completely to room temperature.
⏱️ 60 min
- 8
In a bowl, combine the crushed cookies with the melted butter.
⏱️ 2 min
- 9
Mix well until all the cookie crumbs are thoroughly coated with the melted butter.
⏱️ 1 min
- 10
Press this cookie mixture firmly and evenly into the base of a mold (approximately 18-20cm in diameter).
⏱️ 2 min
- 11
Place the mold with the cookie base into the refrigerator to chill and set.
⏱️ 30 min
- 12
In a clean, cold bowl, whip the cold whipping cream with the powdered sugar until stiff peaks form.
⏱️ 3 min
- 13
Take the completely cooled lemon cream. Gently fold in the whipped cream in two additions, mixing until just combined and the mixture is light and airy. Be careful not to overmix.
⏱️ 3 min
- 14
Pour the combined lemon cream and whipped cream mixture over the chilled cookie base in the mold.
⏱️ 1 min
- 15
Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min
- 16
Once thoroughly chilled and set, carefully unmold the Cremoso de Limón.
⏱️ 1 min
- 17
Garnish with fresh lemon zest before serving.
⏱️ 1 min
Kitchen Tools
Cremoso de Limón
For the Lemon Cream
- 3 egg yolks
- 100 g granulated sugar
- 60 ml lemon juice
- 20 g cornstarch
- 400 ml milk
- 30 g butter
For the Cookie Base
- 150 g crushed cookies, such as digestive biscuits
- 60 g melted butter
For Assembly and Garnish
- 200 ml cold whipping cream
- 2 tablespoons powdered sugar
- as needed lemon zest, for garnish
Instructions
- 1
In a bowl, combine the egg yolks and granulated sugar. Mix thoroughly with a whisk until the ingredients are well integrated.
⏱️ 2 min - 2
Add the lemon juice and cornstarch to the egg yolk mixture. Continue to mix until the mixture is smooth and free of lumps.
⏱️ 2 min - 3
In a saucepan, heat the milk over medium heat until it begins to boil.
⏱️ 5 min - 4
Carefully pour the hot milk into the egg yolk mixture in a thin stream while continuously whisking to temper the eggs, preventing them from scrambling.
⏱️ 2 min - 5
Return the entire mixture from the bowl back into the saucepan. Cook over medium heat, stirring constantly with a whisk, until the cream thickens to a pudding-like consistency.
⏱️ 5 min - 6
Remove the thickened cream from the heat and add the butter. Stir until the butter is completely melted and fully incorporated into the cream.
⏱️ 1 min - 7
Cover the surface of the lemon cream directly with plastic wrap to prevent a skin from forming as it cools. Allow the lemon cream to cool completely to room temperature.
⏱️ 60 min - 8
In a bowl, combine the crushed cookies with the melted butter.
⏱️ 2 min - 9
Mix well until all the cookie crumbs are thoroughly coated with the melted butter.
⏱️ 1 min - 10
Press this cookie mixture firmly and evenly into the base of a mold (approximately 18-20cm in diameter).
⏱️ 2 min - 11
Place the mold with the cookie base into the refrigerator to chill and set.
⏱️ 30 min - 12
In a clean, cold bowl, whip the cold whipping cream with the powdered sugar until stiff peaks form.
⏱️ 3 min - 13
Take the completely cooled lemon cream. Gently fold in the whipped cream in two additions, mixing until just combined and the mixture is light and airy. Be careful not to overmix.
⏱️ 3 min - 14
Pour the combined lemon cream and whipped cream mixture over the chilled cookie base in the mold.
⏱️ 1 min - 15
Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min - 16
Once thoroughly chilled and set, carefully unmold the Cremoso de Limón.
⏱️ 1 min - 17
Garnish with fresh lemon zest before serving.
⏱️ 1 min