Banana Lemon Cream is a nostalgic layered dessert featuring a silky lemon-infused custard paired with fresh sliced bananas. The custard is thickened with cornstarch and enriched with egg and milk, then chilled and combined with banana slices and lemon juice for a refreshing contrast of sweet and tart. Often served layered like a trifle or used as filling in cakes or parfaits, this dessert is a light and airy treat perfect for spring or summer. Its old-fashioned preparation and bright flavors make it a charming recipe to revisit.
Ingredients
- 1 cup milk
- ¼ cup sugar
- 1 ¼ tbsp cornstarch
- 1 dash salt
- 1 egg
- 1 lemon (grated rind and juice)
- 3 ½ bananas
- ½ banana (for topping)
- 1 tsp lemon juice (for topping)
- 3 cups confectioners’ sugar (for topping)
Instructions
Step 1: Prepare Custard Base
- Heat milk in a saucepan or the top of a double boiler until a film begins to form on top.
- Mix sugar, cornstarch, and salt in a bowl. Stir in the egg thoroughly.
Step 2: Cook Custard
- Slowly pour hot milk into egg mixture, stirring constantly.
- Return mixture to saucepan or double boiler.
- Cook over hot water until thick like mayonnaise, stirring constantly.
Step 3: Chill and Flavor
- Remove from heat and stir in grated lemon rind.
- Cover tightly and chill in the refrigerator for 2 hours.
Step 4: Assemble Dessert
- Slice 3½ bananas and sprinkle with lemon juice.
- Spread a layer of filling, then a layer of bananas. Repeat with 3 total layers.
- Finish top and sides with remaining filling.
Step 5: Prepare Garnish
- Mash the remaining ½ banana through a sieve (about ⅓ cup).
- Mix with 1 tsp lemon juice and 3 cups confectioners’ sugar.
- Pour or spoon over the cake or layered dessert.
Tips
- Use ripe bananas for the sweetest, smoothest flavor.
- Add a touch of vanilla extract (¼ to ½ tsp) to the custard for warmth.
- Replace lemon with lime for a tropical variation.
- Fold in whipped cream to the cooled custard for a lighter filling.
- Chill the cake layers before assembling to prevent slipping.
- Add a thin spread of jam (lemon, apricot, or raspberry) between layers for contrast.
- Substitute part of the milk with coconut milk for a subtle coconut note.
- Add a tablespoon of butter to the warm custard for extra richness.
- For a stronger citrus flavor, double the grated rind.
- Use as a pie filling instead of cake filling.
Nutrition
Calories: 190kcalCarbohydrates: 42gProtein: 2.3gFat: 2.2gSaturated Fat: 0.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 17mgSodium: 28mgPotassium: 195mgFiber: 1.2gSugar: 38gVitamin A: 120IUVitamin C: 9mgCalcium: 44mgIron: 0.3mg
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