French lemon cream

    25 min

    I made this lovely lemon cream, similar to lemon curd, and enjoy it with almost anything: with fresh fruit, shortbread biscuits, scones... there are so many possibilities! This recipe makes enough for two jars, but don't worry - it goes fast.

    10 people made this

    Makes: 2 jars of lemon cream

    • 200ml fresh lemon juice
    • 100g salted butter
    • 3 eggs

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Put all ingredients in a saucepan and heat over medium heat, stirring constantly with a whisk; mixture will thicken after about 5 minutes.
    2. As mixture becomes creamy, remove from heat. Pour into jars and let cool to room temperature. Cover and keep in refrigerator, to preserve the cream longer.

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    Reviews in English (2)


    There's no sugar - soooo tart. So added about 100gms. Sieved it too to get rid of eggy bits. It's ok, not sure I'd make it again.  -  12 Aug 2015


    Beautiful recipe thank you, quick and easy, delicious .  -  19 Dec 2014  (Review from Allrecipes AU | NZ)