Lemon Cream Recipe
Make Lemon Cream Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemon Curd Base
Cream & Finishing
Method
Lemon Curd Base
- 1
- 2
Whisk eggs and sugar
In a medium heatproof bowl, whisk together 3 whole eggs, 2 egg yolks and 3 tablespoons granulated sugar until blended and slightly pale, about 1–2 minutes.
- 3
Combine lemon and eggs over gentle heat
Place a saucepan with 2 inches of water over medium heat to create a gentle simmer (double-boiler). Set the bowl with the egg mixture over the simmering water, ensuring the bottom of the bowl does not touch the water. Slowly whisk in 1 cup fresh lemon juice and 1 tablespoon lemon zest until combined.
- 4
Cook to thicken
Continuously whisk the mixture over the simmering water for 6–10 minutes, scraping the bottom and sides, until the curd thickens and registers 170–175°F (77–80°C) on an instant-read thermometer or coats the back of a spoon. Do not let it boil or the eggs will scramble.
- 5
Finish with butter and salt
Remove the bowl from the double-boiler. Immediately whisk in 4 tablespoons cold unsalted butter, one tablespoon at a time, until fully incorporated and the curd is glossy. Stir in a small pinch of fine sea salt to brighten flavor.
- 6
Cool the curd
Transfer the lemon curd to a shallow container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature (about 30 minutes), then chill in the refrigerator for at least 1 hour until set but still spreadable.
Cream & Finishing
- 7
Whip cream
Chill a mixing bowl and whisk or whisk attachment for 10 minutes in the refrigerator. Pour 1 cup heavy cream into the chilled bowl with 1 tablespoon confectioners' sugar and 1 teaspoon vanilla extract. Whip to soft peaks (smooth and billowy, still slightly pourable). Do not overwhip — you want a light cream that will fold easily into the curd.
- 8
Fold cream into curd
Remove chilled lemon curd from the refrigerator. Spoon about one-third of the whipped cream into the curd and gently fold to lighten. Fold in the remaining whipped cream in two additions until evenly blended and pale, smooth, and creamy. Taste and adjust sweetness or lemon intensity by folding in up to 1 teaspoon more confectioners' sugar or a squeeze of lemon if desired.
- 9
Portion and chill
Spoon the lemon cream into serving glasses, bowls, or a piping bag. Chill for at least 30 minutes to allow flavors to meld and texture to firm slightly.
- 10
Garnish and serve
Just before serving, top each portion with a light sprinkle of reserved lemon zest (about 1 teaspoon divided) and a mint leaf if using. Serve chilled. Keeps covered in the refrigerator for up to 3 days.
