This Limoncello Cream is smooth, silky, and bursting with bright lemon flavor!
It’s the perfect after-dinner treat—sweet, creamy, and just the right amount of boozy.
The best part?
It’s super easy to make and only takes a few ingredients.
Whether you’re serving it after a family meal or making a batch for a special occasion, this recipe is a winner.
What You’ll Need
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1/2 cup limoncello
- Zest of 2 lemons
- 1 tsp vanilla extract
Tools
- Medium saucepan
- Whisk
- Mixing bowl
- Fine-mesh strainer
- Measuring cups & spoons
- Glass jar or serving glasses
Pro Tips
- Use fresh lemons – Fresh lemon zest gives the best flavor. Avoid the white pith, which can make it bitter.
- Whisk constantly – When heating the mixture, whisking keeps the eggs from scrambling.
- Strain for silkiness – Straining removes any bits of zest or cooked egg, making the cream extra smooth.
- Chill thoroughly – The flavors deepen as it chills, so let it sit in the fridge for a few hours.
- Serve creatively – Try it in small glasses, over berries, or even drizzled over pound cake!
Substitutions & Variations
- No limoncello? Swap with lemon juice and a little simple syrup for a non-alcoholic version.
- Dairy-free? Use coconut milk and coconut cream instead of milk and heavy cream.
- Want it thicker? Add an extra egg yolk for a richer texture.
Make-Ahead Tips
- This cream needs time to chill, so making it a day in advance is perfect! Store in an airtight container in the fridge for up to 3 days.
How to Make Limoncello Cream
1. Heat the Milk & Cream
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until it’s warm but not boiling.
2. Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until smooth and slightly pale in color.
3. Temper the Eggs
Slowly pour a ladleful of the warm milk mixture into the egg yolks while whisking constantly. Continue adding a little at a time until fully incorporated.
4. Cook Until Thickened
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
5. Add Limoncello & Strain
Remove from heat and stir in the limoncello, lemon zest, and vanilla extract. Strain through a fine-mesh strainer into a clean bowl or jar.
6. Chill & Serve
Let the mixture cool to room temperature, then refrigerate for at least 3 hours before serving.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the texture may change when thawed.
- Serving tip: Stir before serving if it thickens too much in the fridge.
Enjoy & Share!
I hope you love this Limoncello Cream as much as I do! It’s simple, creamy, and packed with lemon flavor. If you try it, let me know how it turned out in the comments! Got any fun variations? I’d love to hear them! 🍋💛
