Lemon Curd Whipped Cream

Preparation info

  • Difficulty


  • Makes About

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


lemon zest, finely grated 1 teaspoon, loosely packed . 2 grams
2 large egg yolks 2 tablespoons plus 1 teaspoon (35 ml) 1.3 ounces 37 grams
granulated sugar ¼ cup plus 2 tablespoons 2.8 ounces 79 grams
unsalted butter (65° to 75°F/19° to 23°C) 2 tablespoons 1 ounce 28 grams
lemon juice, freshly squeezed and strained (about 1 large lemon) 3 tablespoons (44 ml) 1.7 ounces 47 grams
fine sea salt a small pinch . .
heavy cream, cold 1 cup (237 ml) 8.2 ounces 232 grams


Have ready a fine-mesh strainer suspended over a medium bowl containing the lemon zest.

In a medium heavy saucepan, whisk the egg yolks, sugar, and butter until well blended. Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly with a silicone spatula and scraping down the sides of the pan as needed, until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the spatula. Do not let it come to a boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling.

When the curd has thickened and will pool thickly when a little is dropped on its surface (an instant-read thermometer should read no higher than 196°F/91°C), pour it at once into the strainer and press it through into the bowl. Stir gently to mix in the zest and let the curd cool for 30 minutes. There will be ½ cup/4.6 ounces/132 grams.

Cover tightly and refrigerate, whisking occasionally to prevent the curd from setting, until cooled to room temperature, 20 to 30 minutes.

Make the Lemon Curd Whipped Cream

Into a mixing bowl, pour the cream. Refrigerate for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)

Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the lemon curd and whip just until the mixture mounds softly when dropped from a spoon.

The lemon curd will act as a stabilizer, keeping the cream from watering out. It will keep for 6 hours at room temperature, after which it becomes slightly spongy. It will keep for 48 hours refrigerated.