Lemon-Ginger Crème Fraîche

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

You can buy crème fraîche at the supermarket, but it’s so easy to prepare at home. And, as with everything homemade, the from-scratch version tastes fresher and better, so maybe you’ll give it a try if you have the time. If not, just stir the lemon zest, lemon juice, and minced candied ginger into your store-bought crème fraîche for a delicious accompaniment to your latkes, fresh fruit, or angel food cake. Either way, it’s rich and decadent—but then again, it’s an indulgence, and I think there’s room for a little indulgence in a healthy diet.


  • ½ cup organic sour cream
  • ½ cup organic heavy cream
  • Finely grated zest from 1 organic lemon
  • 2 teaspoons freshly squeezed lemon juice from about ½ organic lemon
  • 1 tablespoon finely minced organic candied ginger (oil your knife before mincing the candied ginger to prevent sticking)


Measure the sour cream and the heavy cream into a small glass bowl. Whisk to combine, then cover the bowl with plastic wrap. Set on the counter for about 8 hours or until it has thickened. Stir in the lemon zest, the juice, and the minced candied ginger. Refrigerate until ready to use, for up to 3 days.