Technicaly this light, fruity dessert is not a ‘cream’, because it has no milk, eggs or cream. It feels creamy, though, because it is thickened with cornstarch. The recipe is based on the Turkish peltesi, the ‘creams’ that use orange, or any other fruit juice, as well as rosewater. This lemon ‘cream’ can be used as a filling for a pre-baked tart shell, or served chilled on its own, garnished with Quick Lemon Marmalade or Rolled Lemon Peel in Syrup and sprigs of fresh mint. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.
2 tablespoons lemon zest
11/2 cups sugar, or more to taste
1 cup water
6 tablespoons cornstarch
11/2 cups freshly squeezed lemon juice
1/3 cup sweet white wine, such as Samos
2 to 3 tablespoons Quick Lemon Marmalade, or sliced Rolled Lemon Peel in Syrup
In a medium bowl, mix zest with sugar. Let stand for 1 to 2 hours at room temperature, stirring occasionally.
Pour water over sugar, add cornstarch and stir to dissolve. Transfer mixture to a saucepan over medium heat and cook, stirring, until sugar is completely dissolved.Add lemon juice and wine and continue stirring until thickened.
Pour mixture into 6 bowls or glasses, let cool and refrigerate for 4 hours or overnight. Top with lemon marmalade or lemon peel in syrup, and serve.