Lemon cream

Ingredients for 4 servings:

• 600 ml oat milk (oat drink)
• 2 lemons
• 3 tbsp sugar
• 4 tsp, heaped cornstarch
• 100 g cream cheese, natural
• a few stalks of lemon balm

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

delicate, fresh summer dessert

Pour some oat milk into a small bowl and gently heat the rest on the stove. Combine the sugar and cornstarch and stir both into the milk in the bowl until there are no lumps. Finely grate the zest of one lemon. Now squeeze both lemons. As soon as the milk is hot on the stove, use a whisk to stir in the dissolved sugar and cornstarch mixture. Continue stirring until the mixture in the pot begins to bubble and thickens slightly. Now add the lemon zest and juice. Remove the pot from the heat and stir the cream cheese into the lemon curd. Pour the still-hot mixture into glasses and allow to cool completely. The curd tastes best cold from the fridge. Serve garnished with lemon balm.