For an extra burst of flavor, add the zest of one lemon to the mixture while cooking. If you prefer a less tangy frosting, reduce the amount of lemon juice to 1/4 cup. To prevent lumps, make sure to whisk the sugar and cornstarch thoroughly before adding the water. The lemon cream can be stored in the refrigerator for up to 3 days. Cover the surface with plastic wrap to prevent a skin from forming.
Lemon Cream
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS100
Elevate your cakes with this luscious Lemon Cream, a bright and tangy frosting that transforms any cake into a citrus dream. Perfect for layering or topping, its silky texture and vibrant flavor will leave everyone wanting more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol72 mg
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Fiber0 g
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Protein1 g
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Saturated Fat5 g
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Sodium57 mg
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Sugar25 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a heavy-bottomed saucepan, whisk together the sugar and cornstarch. Gradually add the water, stirring until the mixture is smooth. Set aside. (Prep time: 5 minutes)
02 Step
Recipe View 5 mins In a separate bowl, whisk the egg yolks until lightly beaten. Slowly drizzle in the lemon juice, whisking constantly. Temper the yolks by gradually adding a small amount (about 1/4 cup) of the sugar-cornstarch mixture to the yolk mixture, whisking continuously to prevent curdling. (Prep time: 5 minutes)
03 Step
Recipe View 2 mins Pour the tempered yolk mixture into the saucepan with the remaining sugar-cornstarch mixture. Add the cubed butter. (Prep time: 2 minutes)
04 Step
Recipe View 7 mins Place the saucepan over medium heat. Bring the mixture to a rolling boil, stirring constantly with a whisk or spatula, until it thickens to the consistency of pudding. This will take approximately 5-7 minutes. Ensure you are stirring constantly to prevent scorching.
05 Step
Recipe View 20 mins Remove the saucepan from the heat and let the lemon cream cool slightly, stirring occasionally to prevent a skin from forming. (Cooling time: 15-20 minutes)
06 Step
Recipe View 10 mins Once slightly cooled, spread the Lemon Cream evenly over your cooled cake layers. This recipe makes enough to frost and fill one 8-inch, four-layer cake. (Application time: 10 minutes)
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RECIPE REVIEWS
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Sydnee Gorczany
Jun 13, 2025I was a bit hesitant to make this, but I'm so glad I did! The instructions were clear, and the frosting turned out perfectly. My family loved it!
Madalyn Mclaughlin
Jan 2, 2025This Lemon Cream frosting is divine! It elevated my simple vanilla cake to a whole new level. The perfect balance of sweet and tart.
Bennie Feeney
Dec 7, 2024The only change I made was adding a bit of lemon zest, as suggested. It added a wonderful aroma and flavor. Will definitely make this again!
Darwin Pourosyost
Aug 6, 2024This frosting is so much better than store-bought. It's fresh, flavorful, and easy to make. Highly recommend!