Lemon and orange cream without eggs


Delicious lemon and orange cream to use with cakes, pancakes, crepes, fruit pies or to be enjoyed with a spoon. Easy to prepare this cream without eggs and milk use the coconut milk mixed with fresh citrus juice and potato starch as a thickener. It does not use animal products so this lemon cream is vegan  and thanks to the starch it is also gluten free.

Lemon and orange cream without eggs
Preparation time
Cooking time


For 4 Person(s)


  • 400 ml coconut milk
  • 1 lemon (organic) (juice and zest)
  • 1 orange (organic) (juice and zest)
  • 2 tbsp potato or corn starch
  • 3 tbsp (or more) sugar

Lemon and orange cream without eggs Directions

  1. In a saucepan pour the coconut milk. Add the grated lemon and orange zest and sugar. Stir well to dissolve the sugar. Be careful to use only the surface of the fruit, the white part is bitter.

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  2. In a small bowl or cup pour the freshly squeezed lemon and orange juice and add the potato starch. Stir until it is completely dissolved.

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  3. Place the pot with the coconut milk over a medium - low flame, when it gets warm add the juice with starch. Stirring constantly, let the cream get thick. It will be even more dense once cooled down.

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  4. Turn off the heat and pour the cream in glasses or set aside for later use. To avoid creating the “skin” on the surface pour it into a container and cover the cream with some plastic wrap. Once cooled remove the wrap and store the lemon cream in the refrigerator for 4 - 5 days at most.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Saturday, 22 April 2017
To tany for me, sorry. I prefer classic lemon curd - Acadiaboi

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