Lenten lemon cream


  • Sugar 1 cup
  • Corn flour 1/2 cup
  • Water 1 3/4 cup warm
  • Lemon juice 1/3 cup
  • Lemon zest 1


In a pan add the sugar,the corn flour and the warm water.Stir well until they dissolve.Then turn on the heat and stir constantly to prevent lumping.Bring to a boil,add the lemon juice and zest and stir until it thickens.Remove from the heat and pour the cream in a bowl.When it is cool refrigerate it.Serve with 1 – 2 mint leaves.

Comments are closed.