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Export 5 ingredients for grocery delivery
Step 1
Wash and dry the lemons. Then, on a cutting board, cut the lemons in half lengthwise. Use a spoon to scoop out the pulp.
Step 2
Collect the pulp in a strainer and squeeze out as much juice as possible. Place the strained juice in a small bowl and set aside.
Step 3
Pour the vegetable milk into a saucepan and heat it until it almost comes to a boil. Add the rice flour a little at a time through a sieve, stirring constantly. The cream will thicken rather quickly. Keep the heat very low and keep stirring to prevent lumps from forming.
Step 4
Finally, add the sugar, lemon juice and limoncello. Turn off the heat and stir.
Step 5
The custard should be firm, homogeneous and slightly gelatinous. Let it cool down a bit, then fill the lemon shells with the limoncello cream. Refrigerate for about two hours before enjoying this fresh, light dessert.
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