Lemon Cream

Preparation info

  • Yield:

    7 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 3 cups (720 ml) lemon juice
  • ½ cup (120 ml) orange juice
  • Finely grated zest of 6 lemons
  • Finely grated zest of 2 oranges
  • 2 tablespoons (16 g) cornstarch
  • 1 pound 8 ounces (680 g) granulated sugar
  • 12 eggs
  • 6 ounces (170 g) unsalted butter
  • ¾ cup (180 ml) heavy cream


  1. Combine the lemon juice, orange juice, lemon zest, and orange zest. Set aside.
  2. Mix the cornstarch into the sugar. Beat the eggs and the sugar mixture for a few seconds (just to combine) in a heavy saucepan made of stainless steel or another noncorrosive material; do not use aluminum. Add the juice and zest mixture, then the butter and heavy cream.
  3. Bring to the scalding point, stirring constantly, over medium heat; do not boil. Strain immediately. Use hot, as directed in individual recipes, or cool. Store, covered, in the refrigerator for up to 3 weeks.