Lemon Cream

Lemon Cream

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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!


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


  1. 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.
  2. 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.
  3. 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.
  4. Store lemon cream in the refrigerator for up to one week.


The flavour of the lemon cream will mellow after a day


Let me know what you think of this recipe!x
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