Lemon Semolina Cream for Cakes and Desserts

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🍋 Lemon Semolina Cream: A Velvety Citrus Filling for Cakes and Desserts

If you’re searching for a unique, tangy-sweet filling to elevate your cakes, pastries, or layered desserts, look no further than Lemon Semolina Cream. This Mediterranean-inspired cream is a luxurious blend of zesty lemon, velvety texture, and a hint of nutty depth thanks to the addition of semolina. It’s the perfect alternative to traditional pastry cream when you want something with a bright, citrusy twist and a slightly more substantial mouthfeel.

Perfect for layer cakes, tarts, trifles, or simply served in a glass with berries, lemon semolina cream is easy to make and utterly delicious.

🌾 What is Semolina Cream?

Semolina, made from durum wheat, is often used in pasta and porridge—but it also makes an excellent thickener for desserts. When gently simmered with milk, sugar, and egg, it creates a smooth, rich custard that pairs beautifully with the fresh brightness of lemon. The result is a cream that’s silky, slightly textured, and bursting with flavor.

🍋 Why You’ll Love This Lemon Semolina Cream

Bright and citrusy flavor perfect for spring and summer desserts
Silky yet substantial texture thanks to semolina
Quick and easy to prepare with basic ingredients
Versatile: use as a filling, topping, or stand-alone dessert
Naturally egg-thickened, without the need for cornstarch

🥣 Ingredients

2 cups whole milk
¼ cup fine semolina
½ cup granulated sugar
2 egg yolks
2 tbsp unsalted butter
Zest of 1 lemon
3 tbsp fresh lemon juice
½ tsp vanilla extract (optional)
A pinch of salt

👩‍🍳 How to Make Lemon Semolina Cream

1. Heat the Milk

In a medium saucepan, gently heat the milk over medium-low heat until it’s warm but not boiling.

2. Add Semolina

Gradually whisk in the semolina, stirring constantly to avoid lumps. Continue to stir for about 3–4 minutes, until the mixture begins to thicken.

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