Lemon Cream Filling

Preparation info

  • Difficulty


  • Makes

    3½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold ½ cup (118 ml) 4.1 ounces 116 grams
5 large eggs, cold 1 cup (237 ml) 8.8 ounces 250 grams
sugar ¾ cup plus 2 tablespoons 6.2 ounces 175 grams
lemon juice, freshly squeezed and strained (about 3 large lemons) ½ cup (118 ml) 4.4 ounces 126 grams
lemon zest, finely grated 2 teaspoons, loosely packed . 4 grams


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

In a medium bowl, whisk together the eggs and sugar until well combined. Gradually whisk in the lemon juice. Strain the mixture into a large bowl. Stir in the lemon zest.

Starting on low speed and gradually raising the speed to high as it thickens, whip the cream until it mounds softly when dropped from a spoon.

Use a large whisk to fold the whipped cream into the lemon mixture. It will not be totally uniform. Refrigerate the lemon cream filling for 30 minutes. The filling will separate with a frothy cream covering the lemon-color mixture. After 30 minutes, use the large whisk to fold the filling with a few strokes to make it more even. Pour the filling into a 4 cup glass measure with a spout.