What's the difference between lemon curd and lemon cream?

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.

Why is my lemon cream so soft?

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.

Can I make lemon cream ahead of time?

Yes, lemon cream is great to make ahead. Store in an airtight container in the refrigerator for up to a week.

Can I freeze lemon cream?

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.

Lemon Cream

Print Recipe

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!

Author: Alie Romano
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

Ingredients

Units Scale

3 eggs
2 egg yolks
1 1/4 cups granulated sugar
2/3 cup lemon juice, approx. 3 lemons
3/4 cup whipping cream

Instructions

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.

Notes

The flavour of the lemon cream will mellow after a day

Nutrition

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,

Find it online: https://bakingforfriends.com/lemon-cream/