Lemon Creams

the smell of lemons always takes me back—years ago, barefoot in my grandmother’s kitchen, a warm afternoon seeping through the windows, her old mixing bowl wobbling slightly on the wooden table as she stirred. this lemon cream recipe… it’s one of those things you just remember with your whole self. creamy, tart, not too sweet, with a brightness that lingers on the tongue and feels a bit like sunshine. every spoonful seems soft and cool and familiar—kind of like a whispered memory more than a dessert.

Why You’ll Crave It

• It’s light but luxuriously rich all at once—balanced, never heavy
• The lemon flavor is real and bold, perfectly cutting through the creaminess
• Make-ahead friendly—it chills beautifully for days
• Tastes just as elegant served solo as it does topped with berries or tucked into pastries
• Only a few ingredients, all simple, nothing fussy or hard to find

The first time I made this on my own, I forgot to strain it—and it still disappeared in minutes. Nobody cared. That’s the kind of dessert this is.

What You’ll Need

• Lemons: 4 fresh and lively ones, zest them first, then juice—nothing bottled here
• Granulated sugar: 150 g – just enough sweetness without stealing the lemon’s limelight
• Eggs: 3 large, whole—you want them fresh, preferably room temp
• Egg yolks: 2 more (yes, this matters), for that gorgeous silkiness
• Butter: 100 g unsalted, cubed and slightly softened
• Whipping cream: 250 ml, cold and lush, for folding in at the end

Easy How-To

Get Everything Ready First

Honestly this helps a lot. Zest your lemons and juice them right after. Measure everything ahead. Once things start heating, you won’t have time to scramble around.

Whisk Eggs and Sugar

In a medium-ish bowl, beat the 3 eggs, 2 yolks, and the sugar until it’s smooth and a bit pale—it should feel light but not frothy. Just steady whisking, nothing wild.

Add the Lemon

Gently mix in the zest and juice. The smell at this point—just pause and breathe it in. Feels like spring, doesn’t it?

Cook Gently

Pour the mixture into a saucepan and place it over low heat. Stir all the time—wooden spoon ideally. Don’t rush… you’re waiting for it to thicken. You’ll notice when it starts holding to the back of the spoon. That’s your signal.

Butter Time

Take off the heat. Drop in the butter bit by bit, stirring slowly until it melts into the cream. It should look glossy now, almost like lemon curd but smoother.

Strain, Because You Should

Push the cream through a sieve over a bowl. It catches any sneaky egg bits or zest clumps. Don’t skip this—you’ll thank yourself.

Cool and Chill

Let it cool (don’t cover too soon or it’ll sweat). Once barely warm, press plastic wrap to the surface so it doesn’t form a skin. Refrigerate at least 3 hours, more if you can.

Fold in Whipping Cream

Just before serving, whip the cream until soft peaks form—not stiff! Then fold it gently into the chilled lemon base. And yes, it will feel as lovely as it sounds.

Good to Know

• If your lemons feel dry, warm them in the microwave for 10 seconds before juicing—they’ll yield more
• You can skip the whipped cream if you like a sharper profile—it’ll be more like a curd, still delicious
• It sounds fussy but actually it’s not—it just has a rhythm, and once you go through it once, it becomes familiar

Serving Ideas

• Spoon into small glass jars and top with a fat blackberry or a sprig of mint—simple but elegant
• Scoop into tart shells and chill again for a quick dessert that looks far more effortful than it is
• Serve as a filling between thin layers of sponge cake… or dolloped onto warm scones

Top Tricks

• Don’t stop stirring while it’s heating—curdled egg tastes awful, and you can smell when it’s gone too far
• If you’re doubling the recipe, use a wider pan so it cooks evenly—deep pots take too long and tend to overheat at the bottom

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Technically yes, but please don’t. It just won’t taste the same—fresh lemons give this dessert its whole identity. The brightness gets lost otherwise.

How long can I keep lemon cream in the fridge?

Covered tightly (I press wrap right onto the surface), it should last 4 to 5 days. The flavor mellows over time in a really lovely way.

Can I freeze it?

Not really. The texture won’t be the same after thawing—too loose, and the cream separates. Best to make it fresh and just… eat it.

Is this the same as lemon curd?

Cousins, maybe. But this one’s lighter—folding in whipped cream makes a big difference. Curd is denser and more tart. This is silkier, a bit dreamier.

Can I serve it warm?

You could, though it’s best cold. Warm, it feels more like a sauce. Once chilled, it thickens enough to hold its own, which is kind of magical.