Curd Lemon Cream is a silky, refreshing treat that combines the zesty flavor of lemon curd with the lightness of whipped cream or yogurt. It’s the kind of dessert that feels fancy but is actually very simple to make. Whether served in a glass, spooned into tart shells, or layered with fruit, this lemon cream is all about that fresh, tangy-sweet balance. It’s ideal for warm weather, special dinners, or just when you want something that’s not too heavy but still satisfying. This recipe serves 4 small portions.
Ingredients You’ll Need
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1/2 cup lemon curd (homemade or store-bought)
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1/2 cup chilled whipping cream or thick Greek yogurt
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1 teaspoon lemon zest (optional, for extra flavor)
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1 tablespoon powdered sugar (optional, if using yogurt or want more sweetness)
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Crushed biscuits, fresh berries, or mint for topping (optional)
How to Make Curd Lemon Cream
Step 1: Whip the Cream (if using cream)
In a mixing bowl, whip the chilled cream until soft peaks form. This takes about 3–4 minutes with a hand mixer. If using Greek yogurt instead of cream, skip this step.
Step 2: Fold in the Lemon Curd
Gently fold the lemon curd into the whipped cream or yogurt using a spatula. Don’t overmix—just blend until smooth and fully combined. Add lemon zest if you want more citrus flavor. Taste and adjust sweetness with a little powdered sugar if needed.
Step 3: Chill Before Serving
Spoon the lemon cream into small glasses or bowls. Cover and refrigerate for 30 minutes to an hour to firm it up and allow the flavors to blend.
Step 4: Garnish and Serve
Top with crushed cookies, fresh berries, or a sprig of mint just before serving. You can also drizzle a bit of extra lemon curd on top for a glossy finish.
Serving Suggestions
Serve chilled as a light dessert after dinner, or use it as a filling for shortcakes, tart shells, or layered parfaits with fruit and granola.
Curd Lemon Cream is the perfect balance of bright, creamy, and refreshing. With just a few ingredients and minimal effort, you can enjoy a spoonful of citrus sunshine any time you want.
