Jar of homemade lemon cream with spoon

Lemon Cream

  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 2 cups 1x
  • Category: Fillings


Easy homemade Lemon Cream is sweet, tangy, and bright. It’s delicious as a cake filling, tart filling, or even served with scones and toasted bread.



  • 155g (2/3 cup) lemon juice
  • zest of 2 lemons
  • 165 g (3/4 cup) granulated sugar
  • 100 g (2 large) eggs
  • 40 g (2 large) egg yolks
  • pinch of salt
  • 226 g (8 oz) unsalted butter, diced and at room temperature


  1. Place the lemon juice, zest, sugar, eggs, egg yolks, and salt into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water.  Whisk constantly until the mixture thickens, about 10 minutes.  The temperature should read 170°F/75°C, and the mixture should coat the back of a wooden spoon.
  2. Pour through a fine sieve into a blender.  Allow the cream to cool for about 15 minutes (the temperature should be approximately 140°F/60°C).
  3. Blend the butter into the lemon mixture, a couple of pieces at a time.  Once all the butter has been added and incorporated, pour the lemon filling into a container.  Place a sheet of plastic wrap directly onto the surface of the filling to prevent a ‘skin’ from forming.  Refrigerate for at least 4 hours before enjoying.


  1. Storage:  Refrigerate in an airtight container for up to 1 week.
  2. Freezing: For longer storage, freeze the lemon cream up to 3 months. Thaw in the refrigerator overnight before enjoying.
  3. Lemon Juice:  Use fresh lemon juice as opposed to bottled lemon juice.

Keywords: tart filling, pastry filling