Lemon cream filling is a luscious and vibrant addition to any dessert, offering the perfect balance of tartness and sweetness. Made with fresh lemon juice, zest, and a touch of butter, this velvety smooth filling delivers a burst of citrus flavour that elevates cakes, tarts, and pastries to new heights. Its rich, creamy texture pairs beautifully with a variety of baked goods, adding a refreshing contrast to buttery crusts or fluffy layers. Whether you’re filling a classic lemon tart or adding a surprise twist to a layer cake, lemon cream filling is a versatile and delicious component that brightens up any treat.
Difference between lemon curd and lemon cream
Lemon curd and lemon cream are both citrusy, creamy spreads, but they differ in texture, richness, and preparation.
Lemon Curd is a thick, tangy spread made by cooking together lemon juice, lemon zest, sugar, butter, and eggs until it thickens. The eggs give lemon curd its custard-like consistency, making it dense and rich with a strong lemon flavour. It’s typically used as a filling for pies such as lemon meringue pie.
Lemon Cream, on the other hand, is a smoother and lighter version of lemon curd. It starts similarly with lemon juice, zest, sugar, and eggs, but it involves more butter, which is often blended in after the mixture has cooled slightly. This results in a silkier, creamier texture with a milder lemon flavour and a luxurious mouthfeel. Lemon cream can be used in the same way as lemon curd but is particularly prized for its rich, buttery consistency that makes it ideal for more delicate pastries.
Some of the recipes I use lemon cream in:
- Lemon Meringue Cake – Recipe coming soon
- Lemon Tart – Recipe coming soon
- Lemon Meringue Cream Puffs (Pictured left)
- Put in a pavlova – Recipe coming soon
- Put ontop of pancakes or inside crepes
- Filling for macarons
Storing lemon cream
Lemon cream needs to be set and cold to use, making it perfect to make ahead to use in any recipe. I typically make mine the day before I need it, however it will keep for 2 weeks in the fridge.
Pour the hot lemon cream into a glass container, and steal it completely before storing it in the fridge. I typically like to use a mason jar or Tupperware.
Lemon Cream
Ingredients
- 110 Grams Sugar
- 1.5 Lemons – Zested
- 2 Eggs
- 85 Grams Lemon Juice
- 150 Grams Butter
Instructions
- In a glass bowl, add sugar and lemon zest together. Rub this mixture between your fingers until the sugar is light yellow.110 Grams Sugar, 1.5 Lemons – Zested
- Whisk in lemon juice and eggs together.2 Eggs, 85 Grams Lemon Juice
- In a double broiler, add this glass bowl on top. Whisk this mixture for about 20 minutes until it becomes thicker and reaches 175F.
- Remove it from the heat, and strain it through a sieve into a clean glass container.
- Mix in the butter until it is all incorporated.150 Grams Butter
- Cover with plastic wrap touching the top of the lemon cream to avoid a skin. Put it into the fridge for at least 4 hours until it is set.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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