This delightful lemon cream with lemon curd recipe will enhance your spring and summer desserts and cakes. Perfect with used as cake filling or when dolloped on ice cream, pie, or fruit!
Why You’ll Love This Recipe
If you happen to love lemon curd and whipping cream like I do, then you’ll love this creamy dreamy, lemony filling that’s perfect for spring and summer (or even cold winter months when you’re craving some sunshine!).
This light dessert recipe has the light and creamy consistency of whipped cream as well as also the distinctly sweet tart pucker of lemon curd. Delicious, not too sweet, and addictive! This combination definitely takes lemon curd to the next level. It’s made from all “real” ingredients. And a bonus — it just happens to be gluten-free!
Lemon cream with lemon curd has just two ingredients — lemon curd and whipping cream.
You can use store bought lemon curd or make it from scratch using my easy peasy lemon curd recipe. (Both a microwave and stovetop version are posted, and making homemade lemon curd is seriously faster than a grocery store run.)
How To Make It
This delightful dessert it super easy to make! Simply whip the heavy whipping cream until soft peaks form. Then, gently fold in the lemon curd. Add lemon zest if you like. That’s it!
There are so many ways to use this delicious lemon cream recipe:
- As a filling between cake layers
- Dolloped on fresh berries or sugared cranberries
- Or layered with berries and shortbread to make a parfait
- On top of a slice of pound cake
- By itself in a chilled bowl with crumbled graham crackers
- Spread on some sliced muffins or coffee cake for breakfast
- As a pie or tart filling
- In cream puffs
- On top of angel food cake
- As a crepe filling
- Even with pancakes!
You can make this lemon cream with lemon curd up to a day before you plan to serve, but don’t let it sit much longer than that as the curd and cream will separate, along with the liquids. Give it a good stir before serving.
More Easy Dessert Recipes
- Candied Lemon Cheesecake with Lemon Curd
- Raspberry Cream Cheese Coffee Cake
- Easy Scotch Shortbread Fingers
- Ritz Carlton Lemon Pound Cake
- Chewy Oatmeal Raisin Cookies
- Sugared Cranberry Pound Cake
- Chocolate Whipped Cream
Lemon Cream with Lemon Curd
- 1 cup heavy whipping cream
- 1 cup lemon curd store bought or homemade (My easy lemon curd recipe link is above.)
- Optional: 2 tablespoons lemon zest
- Chill medium sized mixing bowl for a few minutes.
- (Better not to use a plastic bowl for whipping cream.)
- Pour heavy whipping cream into a cold mixing bowl.
- On high speed, whip heavy whipping cream until soft peaks form.
- (Don't over whip or it will turn to butter. Seriously.)
- Gently fold in lemon curd (and lemon zest if using) until it is incorporated throughout.
- Use immediately in your favorite dessert.
Anu - My Ginger Garlic Kitchen says
This lemon cream looks so refreshingly yummy dear Allie. It sure would enhance spring desserts. But this is just so good, that I can have this without anything! Absolutely lovely share dear! Have a lovely weekend!
I have a weakness for anything lemon!! this look so yummy! I will be trying all your lemon recipes for sure, my friend!
Rachel @ Baked by Rachel says
This sounds absolutely heavenly! I’m game for anything calling for lemon curd 🙂
Kristen Chidsey says
My son is obsessed with all things lemon, this is perfect for him–I have to make it ASAP!
Jessica @ A Kitchen Addiction says
This sounds wonderful! Perfect topping for fresh berries!
YankeeKitchenNinja (Julianne) says
I decided to try my hand at lemon curd this weekend, so this is perfect timing!!
Aunt Pinkie says
Looks sooo good-can’t wait to try it!
Susie Mandel says
Oh.my.goodness. I am drooling over this and it could be dangerous, as I would sit and eat this right out of the bowl. Yikes.
Karla @SmallTownRambler says
This looks so delicious and simple to make. I know I would enjoy this in a parfait, with angel food cake, or by just scooping it up right out of the bowl I mixed it in! I love lemon and use it all the time in my recipes.
This is perfect for spring! So light and refreshing with the perfect amount of lemon flavor. Loooove this Allie! This is definitely a huge winner!! Thank you for sharin:)
Karen Espalin says
You had me at LEMON.
I love anything lemon.
Who needs something to put it on???? I’ll just eat it by the spoonful.
Enjoy the weekend,
This looks so light and creamy. What a treat, and definitely I would be tempted to eat this before it even reached the berries. 🙂
Denise Q. says
I love all things lemon. This looks delicious! I can’t wait to try this.
I use this mixture to fill a delicious lemon cake, I just stabilize with gelatine to be sure it stays inside the cake. It is one of my favorite and most requested fillings!!!
Rony Jahid says
This looks so delectable and easy to make. I know I would appreciate this in a parfait, with heavenly attendant nourishment cake, or by simply scooping it up right out of the dish I blended it in! I adore lemon and use it all the time in my formulas.
It looks delicious! I’m going to try it out! How long does the lemon cream last?
Hi Aridesme – so nice to hear from you, thanks for dropping by. I usually make the lemon cream right before serving and rarely have leftovers, so I’m not sure. I’m guessing it would last a day of two. The lemon cream really has a sweet, puckery flavor and I hope you get a chance to try. I especially love this sandwiched in cream puffs. So delicious!!!
Mia k says
Could this be used for a cookie filling? Do you think it would spread a lot if baked ?
Hi Mia – Thanks for dropping by. I definitely think this would melt if you baked it, because it’s basically a lemon curd flavored whipped cream. You might have better luck filling the cookies with straight lemon curd, but even then, I might add it after they were baked. Here’s my recipe for the lemon curd: https://www.throughherlookingglass.com/easy-classic-lemon-curd/ I guess it depends what kind of cookies you are filling. But I was thinking a thumbprint type cookie with the lemon curd filling in the middle would be very yummy!
Is it possible to use this cream for cupcakes?
Hi Asel – do you mean as frosting or as a filling? I don’t think this would hold up (be stiff enough) as a frosting, but it would make a great filling. I’m actually thinking of making a trifle with this lemon cream soon. Happy baking!
I had left over, homemade lemon curd so I made this today. It was fantastically light and flavorful.