1. Starts by squeezing the juice of 3 lemons in a pot. Add 100g of sugar and 30g of cornstarch to the lemon juice. Mix the ingredients well until they are fully combined.

2. Bring the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens. Remove from the fire and let cool in the fridge.

3. Pour the fresh cream into a bowl and whisk until it gets a thick, creamy texture.

4. Once the lemon base is cold, gently incorporate it into the whipped cream until it achieves a homogeneous cream.

5. Eggless lemon cream is ready! It can be used to fill cakes, decorate desserts or enjoy alone as a light dessert.

Nutritional Information:
One serving contains about 180 calories, with 20g carbohydrates, 10g fat and 3g protein.

Prep: 5 minutes | Cook: 10 minutes