Pumpkin lemon cream

    40 min

    This makes a buttery pumpkin cream with a nice lemon aroma. Makes a great treat on its own, or us it as filling for a pumpkin Swiss roll or serve over ice cream.


    Buckinghamshire, England, UK
    3 people made this

    Makes: 3 to 4 kg pumpkin cream

    • 1.8kg (4 lb) pumpkin
    • 4 lemons
    • 1.8kg (4 lb) sugar
    • 225g (1/2 lb) butter

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Peel and halve the pumpkin and scrape out the seeds. Cut in small cubes and place in a saucepan. Cover with water and boil till tender. Drain.
    2. Pass pumpkin through a sieve, add sugar, butter and the grated rind and juice of the 4 lemons. Stir well and simmer for 15 minutes. Pot up and seal.

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