Lemon Cream
Prep time
Cook time
Total time
This recipe is adapted from Dorie Greenspan’s Baking book. Even though the ingredients are almost identical to lemon curd, the method of adding the butter is unique; instead of melting the butter it is emulsified with the other ingredients in a blender resulting in a light and velvety sauce that is fantastically both sweet and tart.

The first time I tried this recipe I followed Dories’ directions of cooking the ingredients double-boiler style to reach a temperature of 180 degrees F, which should take up to 10 minutes. For some reason this did not work for me; at about 45 minutes of cooking I couldn’t get the temperature over 165 degrees. I started over with a new batch of ingredients and decided to cook the mixture in a heavy-bottomed saucepan instead and this worked beautifully. This recipe uses an instant read thermometer, a fine mesh sieve, and a blender.

Use this Lemon Cream just as lemon curd is used; a filling for cakes, pies and tarts and thumbprint cookies, spooned over fresh berries, folded into whipped cream, served with scones and toast. The ingredients can be adapted to create an orange or lime cream by replacing the lemon zest and lemon juice with orange or lime zest and juice.
Recipe type: Dessert Sauce
Serves: about 3½ Cups
Lemon Cream:
  • 1 cup granulated sugar
  • Freshly grated zest of 3 lemons (about 3 tablespoons)
  • 4 large eggs
  • ¾ cup freshly squeezed lemon juice (about 4 to 5 lemons)
  • 1 cup (2 sticks) plus 5 tablespoons unsalted butter, room temperature, cut into tablespoon size pieces
Lemon Cream:
  1. In a medium-size heavy bottom saucepan add the sugar and lemon zest. Rub the sugar and zest together between your fingers until the sugar is moist and very fragrant. Tip: rubbing the sugar and zest releases the oil and flavor from the zest. Add the eggs and lemon juice and whisk with a wire whisk until thoroughly combined.
  2. Place the saucepan over medium-low heat. Cook and stir with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Cook until mixture is thickened, about 7 to 10 minutes, or registers 180 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the eggs may curdle. Remove pan from heat. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and coagulating.
  3. Immediately pour the hot lemon mixture through a fine-mesh sieve into the container of a blender to strain out the lemon zest pieces and any bits of egg that may have curdled. Let mixture stand, stirring occasionally, until it cools to 140 degrees F., about 10 minutes.
  4. Turn the blender on to high speed and add the butter, a few pieces at a time. Once all the butter has been added continue to blend on high speed for another 3 minutes.
  5. Pour the cream into a bowl and press a piece of plastic wrap directly on the surface of the lemon cream to prevent a skin from forming. Let cool to room temperature then refrigerate. The cream will continue to thicken as it cools.
Adapted From: Greenspan, Dorie, Baking, Houghton Mifflin Company, New York, 2006
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Blender Method: Stovetop and Blender Yield: about 3½ Cups Storage: Cover and Refrigerate

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Recipe by at https://thebakingpan.com/recipes/gluten-free-baking/lemon-cream/