Lemon cream – Copyright Coquere

This cream is sweet and sour – her used as macarons filling

Lemon Cream

This cream tastes fresh and sour but has a lot of sugar so it does not get too sour. The cream has a taste that reminiscent of the Norwegian Fox fudges. This filling is suitable for in several types of cakes.



2 eggs
Zest of one lemon (Zest only yellow part of the peel)
100 sugar
75 g butter
1 dl freshly squeezed lemon juice (about 2 lemons)


  1. Boil the mixture of egg, lemon zest, lemon juice and sugar in a saucepan. Boil for approx. 1 minute while you whisk all the time.
  2. Cool to approx. 35-40 degrees, use a whisk, and stir in room-tempered butter. If you use a hand mixer, you will get an extra smooth and nice lemon cream.
  3. Leave the cream in a refrigerator for at least 3-4 hours or until the following day.


Use: For macarons or for other cake filling.

Allergy: Gluten and lactose free. Low FODMAP

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