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In a separate bowl, whisk together the egg yolks and sugar until light and slightly thickened.
4. Temper the Eggs
Slowly pour a small amount of the hot semolina mixture into the egg mixture to temper it, whisking constantly. Then return everything to the saucepan.
5. Add Lemon and Butter
Cook over low heat, stirring frequently, until the cream thickens enough to coat the back of a spoon. Remove from heat and stir in the lemon zest, lemon juice, butter, and vanilla (if using).
6. Chill and Use
Let the cream cool slightly, then cover with plastic wrap touching the surface to prevent a skin from forming. Chill completely before using in cakes or desserts.
🍰 Ways to Use Lemon Semolina Cream
- Layered in sponge cakes or between cake layers
- As a filling for tarts or cream puffs
- Swirled into yogurt or ricotta for a light dessert
- Served in a glass with fresh berries and whipped cream
- As a unique base for fruit parfaits or trifles
💡 Tips and Variations
- For a richer version, substitute part of the milk with heavy cream.
- Add a splash of orange blossom water for a Mediterranean flair.
- Want it sweeter or more tart? Adjust the sugar and lemon juice to taste.
✨ Bright, Balanced, and Irresistibly Creamy
Lemon Semolina Cream is the kind of dessert component that transforms even the simplest sponge or shortbread crust into a gourmet treat. With its smooth texture and sun-kissed lemon flavor, it’s a perfect choice for light, elegant desserts that leave a lasting impression.
Would you like a printable recipe card or a version tailored for a specific dessert like lemon tart or cake roll?
