Lemon Cream (Edit recipe)

Easy homemade Lemon Cream is sweet, tangy, and bright. It's delicious as a cake filling, tart filling, or even served with scones and toasted bread.

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	12 g
Carbohydrates:	9 g
Protein:	5 g
Cholesterol:	33 g
Sodium:	29 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

155 gram Lemon Juice, (2/3 cup)
2 Lemon, zested
165 gram Granulated White Sugar, (3/4 cup)
100 gram Eggs, (2 large)
40 gram Egg Yolk, (2 large)
pinch Salt
226 gram Unsalted Butter, diced and at room temperature (8 oz)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the lemon juice, zest, sugar, eggs, egg yolks, and salt into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk constantly until the mixture thickens, about 10 minutes. The temperature should read 170°F/75°C, and the mixture should coat the back of a wooden spoon.
Pour through a fine sieve into a blender. Allow the cream to cool for about 15 minutes (the temperature should be approximately 140°F/60°C).
Blend the butter into the lemon mixture, a couple of pieces at a time. Once all the butter has been added and incorporated, pour the lemon filling into a container. Place a sheet of plastic wrap directly onto the surface of the filling to prevent a ‘skin’ from forming. Refrigerate for at least 4 hours before enjoying.

Notes

Storage: Refrigerate in an airtight container for up to 1 week. // Freezing: For longer storage, freeze the lemon cream up to 3 months. Thaw in the refrigerator overnight before enjoying. // Lemon Juice: Use fresh lemon juice as opposed to bottled lemon juice.