Lemon cream is simple to make and can be done in just a few steps. It’s a fresh and light filling that easily adds a brightness to almost any dessert; especially buttery, flaky, French pastries (if you ask me)! The hardest part is having the patience to wait and let the curd set before adding the cream.
Lemon cream adds a bit of sophistication and elevates the simplest of desserts. It can be made ahead of time giving you the freedom to prep well in advance. You can quickly jazz up a bowl of fruit, fill it into cupcakes or drop dollops onto warm hot buns.
This filling is made by whisking together the lemon juice, sugar and eggs until smooth, then cooking the mixture over low heat until it thickens. Once cooled whipping cream is folded into the mixture which gives the lemon cream its luxurious soft light, texture.
- Granulated sugar
- Whipping cream
How To Use Lemon Cream
It’s a versatile dessert topping and is perfect for adding a burst of bright flavour to all kinds of treats. Here are a few ideas to help inspire you. One of my favourite desserts using lemon cream is my Easter Chocolate and Lemon Wafer Cups.
- Topped on fresh fruit
Tips To make the Perfect Lemon Cream
- Make sure to use fresh lemons! With such few ingredients in the recipe, each ingredient plays a big role, especially the lemons! Using fresh citrus will ensure that tangy and zesty flavours shine through in every bite.
- Use only fresh whipping cream! Stay clear from canned whipping cream!
- Use a double boiler and make sure to gently simmer the water. You want to slowly and gently cook the mixture at an even pace. This will avoid the lemon curd from curdling or cooking your eggs.
- If you noticed little bits of cooked egg in your curd, run the mixture through a fine sieve before refrigerating it. This will remove any unwanted pieces of cooked egg for a smooth, velvety lemon cream.
- Don’t rush chilling the lemon curd before adding the whipping cream. The curd needs to be completely cooled before adding the whipping cream or else it won’t hold a light and fluffy shape.
- Don’t whisk the whipping cream into the lemon curd. Make sure to fold the cream into the mixture, this is to keep air into the mixture so it stays light and fluffy.
How To Make Lemon Cream
Step One: Add eggs, egg yolks, sugar and lemon juice to a heatproof bowl. Place your bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl or use a double boiler.
Step Two: Cook the mixture whisking frequently, until translucent and thick enough to mound on a spoon. The mixture will begin to foam, don’t worry it will eventually dissipate.
Step Three: Remove the lemon curd from the heat. Place a large piece of plastic wrap directly on the surface and refrigerate until set, approx. 2 hours.
Step Four: Once cooled, whip your whipping cream to stiff peaks. Add whipping cream in 2 additions to the lemon curd and gently fold into the mixture.Print
Lemon cream is a sweet, tangy, light and creamy dessert topping or filling that’s a cross between lemon curd and whipping cream. It has a soft, velvety texture and adds a pop of colour to many desserts. Not to mention it only has 4 simple ingredients and is simple to whip up!
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: approx. 3 cups
- Category: Dessert
- Method: Cooking
- Cuisine: French
- Diet: Gluten Free
- 3 eggs
- 2 egg yolks
- 1 1/4 cups granulated sugar
- 2/3 cup lemon juice, approx. 3 lemons
- 3/4 cup whipping cream
- In a heatproof bowl, add eggs, egg yolks, sugar and lemon juice. Place your bowl over a saucepan of simmering water (making sure the water doesn’t touch the bowl). Cook, whisking frequently until translucent and thick enough to mound on a spoon, approx. 15 minutes.
- Remove from the heat. Place plastic wrap directly on the surface of the lemon curd and refrigerate until set and completely cooled, approx. 2 hours.
- Once the lemon curd has cooled whip your whipping cream to stiff peaks. Add approx. 1/4 cup of the whipping cream to the lemon curd, and gently fold into the mixture. Then add the rest of the whipping cream and continue to fold until fully combined.
- Store lemon cream in the refrigerator for up to two weeks.
The flavour of the lemon cream will mellow after a day
- Serving Size: Per 1/4 Cup
- Calories: 54
- Sugar: 0.8g
- Sodium: 22mg
- Fat: 4.3g
- Saturated Fat: 2.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1.1g
- Fiber: 0.1g
- Protein: 2.1g
- Cholesterol: 84mg
Keywords: Lemon, Cream, Dessert, Easter,
They are both very similar dessert fillings. Lemon curd is thicker and more custard-like, while lemon cream is lighter and more delicate. The difference is the addition of heavy/whipping cream to lemon cream which gives it that airy and light texture.
If your lemon cream is too soft, it’s likely that it didn’t cook long enough to thicken. Cooking the mixture over low heat for a longer amount of time is crucial to achieving the desired thickness. Be patient – it will thicken. Another possibility is not whipping your cream to stiff peaks as it can result in a thinner and softer consistency.
Yes, lemon cream is great to make ahead. Store in an airtight container in the refrigerator for up to a week.
While lemon cream can be frozen, the texture may change when it’s thawed as the whipping cream doesn’t freeze well. It’s best to use fresh.
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