A cream of raw food from fresh lemon sour taste, does not provide cooking is fast to prepare and is very versatile, can be a dessert spoon or a delicate filling for cakes and pies.

They have been given the wonderful lemons grown naturally without the use of fertilizers or chemicals in a private garden of Liguria. For the first time I tasted of lemons with a part of albedo (the white part and spongy that lies beneath the peel of citrus fruits) very thick and not at all bitter indeed almost sweet, because they eliminate it, it is thought that most of the vitamin C is in the juice of citrus fruits, but instead contains only 25%, the real wealth is albedo is often thrown away. The albedo gives a full-bodied and creamy, you would not have with just the juice.

Unless you’re lucky enough to have this kind of lemon agar agar it allows to obtain a cream with a lighter-bodied, to give more creaminess just add the cashew cream or almond to taste.


  • 125 ml of lemon juice
  • 43 g dates
  • 3 tablespoons water
  • 1 g at 1/4 teaspoon of the agar agar

How to prepare the cream

Squeeze the lemon juice (if you find this particular type of fresh lemons with sweet albedo, remove only the zest from the lemons, we will use it for other recipes, cut lemons into slices and remove the seeds).

Chop the dates.

Put in a blender lemons and dates and blend until creamy.

Mix well in a frying pan the water and agar agar.

Put the pan on the heat bring to a boil, simmer, stirring for 1-2 minutes, the liquid becomes slightly sticky and whitish.

Add the agar agar gel to shake lemons and dates and blend again to evenly mix the agar agar.

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