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Lemon Cream

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This lemon cream is similar to lemon curd but smoother and quite possibly more delicious. It’s made with 5 ingredients and is great pancakes, ice cream and even biscuits. Let me show to make this decadent lemon cream sauce.

With the zest of a lemon, whipping cream, sugar, and other simple ingredients, this silky smooth lemon cream becomes a rich custard that tastes just like sunshine in your mouth. It’s sweet, tangy, and incredibly delicious. 

What is lemon cream?

Lemon cream is a decadent lemony custard sauce. It’s similar to lemon curd, but smoother, and I think it’s more delicious. The consistency is a lot like yogurt: not too thick and not too runny, but deliciously creamy. Lemon cream can be used in a variety of different desserts as well as a spread on things like biscuits and toast. 

Lemon cream ingredients

You only need 5 common ingredients (and ice for an ice bath) to make this creamy lemon sauce. You will need:

  • eggs
  • sugar
  • lemon zest
  • lemon juice
  • unsalted butter
  • heavy cream

Eggs– Allow the eggs to sit on the counter at room temperature for about 30-minutes. 

Sugar– Use your measuring cup to scoop and pack the sugar tightly. 

Lemon zest– You can use a vegetable peeler or knife to peel the top layer of the lemon’s skin. I use this zester for my lemon cream.

Lemon juice– You will need about 3 lemons to get the right amount of lemon juice for this recipe. 

Butter– Be sure to use unsalted butter. Set the butter on the counter with the eggs to soften. 

Heavy cream– If you don’t have heavy cream, you can make 1 cup by mixing ? cup whole milk and ? cup melted butter together. 

Ice– You’ll need ice to make an ice bath for cooling and thickening the cream. 

lemon cream ingredients

Uses for lemon cream

Lemon cream pairs well with a variety of desserts and is classically used as a cake, tart or pastry filling. Additionally, you can use it as a spread for biscuits, scones and bread. You can use it on your toast and ice cream, too! It would be delicious with the following:

It’s also great as a quick sweet treat right off the spoon.

How to make lemon cream sauce

Lemon cream is super easy to make and so delicious. Follow the steps below to make a super creamy dessert sauce. 

Step 1: Whisk eggs and sugar

First, whip together the eggs and sugar until they are a fluffy pale yellow. 

mix together the eggs and the sugar

Step 2: Add Lemon

Next, mix the lemon zest and the lemon juice into the egg mixture. 

add the lemon juice and lemon zest

Step 3: Make a Double Boiler

To make a double boiler, grab two similar sized saucepans. Put a few inches of water in the bottom pan, set the other pan on top of it, and place the lemon mixture in it. Bring the bottom pan to a boil. 

cook over a double boiler

Step 4: Boil Lemon Mixture

Once your pans are placed on top of each other, cook the lemon mixture, whisking it often for about 10-minutes or until it thickens to a pudding consistency. 

Step 5: Add the Butter and Ice Bath

Remove the lemon mixture from the heat, add the butter, and stir. Then, place the pan in an ice bath so that the lemon cream continues to thicken. 

add in the heavy cream

Step 6: Add Heavy Cream

After the mixture has cooled a bit, fold in the heavy cream. Whisk it until it is smoother. 

Cool and Enjoy!

Delicious lemon cream that is perfect on pancakes, toast, waffles or anything!

How Do You Thicken Lemon Cream?

The best way to thicken this cream is by placing it in the ice bath immediately after cooking. If it’s not thickened to your liking, you can add gelatin, flour, or cornstarch to thicken it. Only add a teaspoon at a time until it reaches your desired thickness. 

Does Lemon Juice Curdle Cream?

No! In fact, it actually helps to thicken it. Lemon juice acidifies the cream which causes the proteins in the cream to clump, and then the fat from the cream and butter prevent it from clumping tightly. Thus, instead of curdling like milk, the mixture thickens.

What’s the Difference Between Lemon Cream and Lemon Curd?

The flavor of lemon cream and lemon curd is similar, however, the textures are very different. Additionally, lemon cream is made by adding the butter after the cooked eggs, juice and sugar have cooled whereas lemon curd everything is cooked together.

What is a double boiler?

A double boiler is a way to heat softer ingredients such as eggs so they don’t overcook or scramble. It is essential a pot of water on the bottom and a heat proof bowl or another pot on top. You can buy a double boiler, or you can easily make one with a saucepan and a heat proof glass bowl on top. You don’t need to fill the bottom with water, a few inches will do.

How much lemon cream does this recipe make?

This recipe yields a 1/2 pint jar of lemon cream.

Lemon cream! How to make your own lemon cream -which is amazing on toast, pancakes and everything really!

How to Store Leftovers

You can use your cream immediately, but you can store any leftovers. Pour your lemon cream into an airtight container and place it in the refrigerator for up to 5-days. 

Can I Freeze It?

I would not recommend freezing the lemon cream. This recipe uses heavy whipping cream which will separate when frozen. The texture and flavor would change. 

Lemon Cream

Lemon Cream

Ingredients

  • 2 large eggs
  • 1/2 cup of sugar
  • Zest of 1 small lemon
  • 1/3 cup of lemon juice (about 3 lemons)
  • ice for cooling
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream

Instructions

  • Whip together the eggs and sugar until light and fluffy and a pale yellow.
  • Mix in the lemon zest and the lemon juice.
  • Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top.
  • Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes.
  • Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken.
  • When slightly cooled, fold in the heavy cream and whisk until smooth.
  • Allow to cool and enjoy!

    • Notes

    Can be used for up to 3 days if placed in the fridge.

    Did you make this recipe?

    If you loved this recipe, we would love for you to leave a review to help others!

    © Kelley Grant

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    Kelley
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    Comments

    1. Susan the farm quilter says

      Sounds like you needed the break with your mom!!! Even fun is exhausting!!! I went shopping a few years ago with my MIL and I found I purse that I loved…she loved it too and bought the identical purse!! I love to be “twins” with her! My mom used to buy the same things I did and I find that my daughters influence my choices as well. I think it is a way to reinforce our connection with those we love!

      Reply

      • Kelley says

        Haha! That’s awesome Beth! We do too, but this was the first time we bought the same shoes at the same time. lol. Hope you enjoy the lemon cream!

    4. Mariah @ Mariah's Pleasing Plates says

      Shopping kidless is the best! I love world market!
      Loving this lemon cream!

      Reply

    5. Beth says

      Oh gosh! Quite the day! Now you have me thinking about browsing world market online.. too bad I don’t have a real store to go to!

      Reply

      • Kelley says

        Oh boo!! World Market is the best! I love browsing the store. Hope you can find some deals online though 🙂

    8. Ashlyn @ Belle of the Kitchen says

      Oh my gosh, sounds like you and your mom had a blast! And HOW COOL that she got one of those old school bikes! I think they are so cute. You should totally get one to match. 🙂 And this lemon cream! I want to slather this on a big ole stack of pancakes!

      Reply

    11. Beverley Wright says

      I’m a nut for anything lemon and this sounds great! Tell me, do you whip the cream and then fold into the rest or is the cream in liquid form? Thanks Bev

      Reply

    12. Arion says

      I love this recipe! My sons 7th birthday party is tomorrow and I’m filling the middle of a double decker white/butter cake with this, just doubled the recipe. Super excited! Thank you for sharing 🙂

      Reply

    14. Michele says

      Holy YUM! Made this for our lemon poppyseed pancakes this morning and it was delicious! I couldn’t stop licking the spoon. Thanks for the recipe.

      Reply

    15. Sparks says

      Getting old my tuchis. When your kids are looking forward to a day free of their kids to take you shopping, then you can >think< you're getting old, maybe. Going to try this later today since I have a bag of fresh Costco lemons in the cold drawer.

      Reply

    17. Anna says

      This recipe sounds so yummy! May have to give it a try…make some pancakes and use Lemon Cream instead of syrup (although I do LUV my pure maple syrup!). However, that won’t happen today. I’m a Fibromite & have been down for a few days due to storms in the area (and some very loud thunder booms to close to home!)…but I’m on the mend. Need to get the kitchen in order & work on laundry and then it’s pancakes & Lemon Cream! YUM-O!

      Reply

    18. Mary says

      Have to try your Lemon Cream! Someone I know loves all things Lemon! p.s. love your moments with your Mom… I lost mine as a young girl… just saying?

      Reply

    20. Rita Beverley says

      G’day Kelley,

      saying hi from down under (Sydney, Australia).
      your recipe sounds delish and looks easier to make than lemon curd.

      loved reading about your mum and daughter shopping day. my sister and I have days like that with our mum, she’s in her early 80’s and every moment we spend with her is treasured.

      regards Rita

      Reply

      • Kelley says

        Hi Rita! I like the consistency of the lemon cream over lemon curd. And I agree – every moment together with family should be treasured! Tell your mum hello from Texas for me!

    21. Melanie says

      This stuff is great! I may try whipping the cream until stiff before folding it in as a pie filling. It is amazing as it is though!

      Reply

    22. Tatia Randolph says

      So, no mention of scones here. I’m hoping they will be good with scones for my tea parties. Must admit I got teary-eyed about the mom part. Just got to spend 10 days visiting my young adult daughter who lives across the country. Haven’t seen my own mom in a couple of years due to circumstances and am looking forward to seeing her soon. I so miss those moments with my mom and daughters. Sometimes we just call and have tea together over the phone.

      Reply

    23. Sara says

      This was excellent! I made it for a cheesecake topping. Divine! Not a fan of chewy rind though so I will use lemon essential oil next time and omit that.

      Reply

    24. Linda says

      Made it and it is delicious. However, I did not need to whisk it for 10 minutes but 6 minutes to have a pudding like consistency.

      Reply

      • Kelley says

        Hey Donna! I would not suggest it since half and half has a thinner consistency. I have not tried but my guess is that it wouldn’t be as thick with the half and half. I hope that helps!

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