Lemon cream

Creating a Lemon Cream is a delightful way to incorporate the fresh, zesty essence of lemon into a smooth, creamy dessert that’s both refreshing and indulgent. This recipe for Lemon Cream is designed to be simple yet sophisticated, with a focus on achieving the perfect balance between the tartness of the lemon and the richness of the cream. It’s an ideal conclusion to a meal or a splendid treat on its own, offering a burst of brightness that’s especially welcome after a hearty dinner or during the warmer months.


  • 1 cup heavy cream
  • 1/2 cup sugar
  • Zest of 2 lemons, finely grated
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 3 large egg yolks
  • 1 whole large egg
  • 2 tablespoons unsalted butter, cut into small pieces
  • A pinch of salt


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