Lemon Cremeux – known more commonly as lemon curd – is a smooth, spoonable citrus preparation defined by its creamy texture and clean acidity. The term crémeux simply describes the consistency rather than a specific formula, which makes it an accurate way to describe this style of lemon curd. Traditionally, lemon curd relies on a generous amount of butter to achieve richness and structure, often tipping the balance away from freshness and towards heaviness.
After several rounds of testing, I developed a lighter version that deliberately challenges that approach. By significantly reducing the butter while preserving stability and silkiness, this light lemon curd delivers a brighter, more precise lemon flavour with a cleaner finish, making it both versatile and noticeably easier to enjoy.
Lemon Cremeux Video Tutorial
For those who prefer visual learning, watching the process can make everything much clearer. Seeing each step – from mixing the ingredients and cooking the base to incorporating the butter and chilling – helps you understand the texture, consistency, and techniques required to achieve a perfectly smooth and stable Lemon Cremeux.
Light Lemon Cremeux
Ingredients
Light Lemon Cremeux (~700 g)
- 250 g eggs
- 125 g lemon juice freshly squeezed
- 50 g water
- 15 g limoncello or replace with additional water
- Zest of 1 lemon
- 185 g sugar
- 9 g cornstarch
- 5 g gelatine platinum
- 25 g cold water for blooming gelatine
- 75 g cold butter
Instructions
Light Lemon Cremeux
- Mix the gelatine powder with cold water and let it bloom for 5 minutes.
- In a bowl, combine the sugar and cornstarch. Add the eggs and whisk until smooth.
- In a saucepan, combine the lemon juice, water, and limoncello. Bring to a gentle simmer.
- Gradually whisk the hot liquid into the egg mixture, then return everything to the saucepan.
- Cook over medium heat, stirring constantly, until it comes to a gentle boil. Continue cooking for 30 seconds to 1 minute.
- Remove from the heat and pass the mixture through a fine sieve.
- Immediately add the bloomed gelatine and blend with a stick blender until incorporated.
- Allow the mixture to cool to 35–40°C (95–104°F), then add the cold butter and blend again until smooth and glossy.
- Transfer the Lemon Cremeux to a shallow container and cover with cling wrap directly on the surface.
- Refrigerate for 5–6 hours.
- Once set, briefly whisk by hand to loosen the texture.
- The Lemon Cremeux is now ready to use for layering, filling, or piping.
Video
Straining for a Smooth Lemon Cremeux
To achieve a perfectly smooth and clean texture, don’t skip passing the Cremeux through a fine sieve. This recipe uses whole eggs, not just yolks, so small bits of egg white may remain after cooking. Pushing the mixture gently through the sieve with a silicone spatula ensures these particles are removed, leaving a silky, flawless Lemon Cremeux.
How lemony is this Light Lemon Curd Recipe?
This light Lemon Cremeux has a bright, bold lemon flavour without being overly acidic. I’ve used Eureka lemons for a sharp, vibrant profile—bright, not bitter. If you prefer a softer, milder taste, swap in a less acidic variety like Meyer lemons. For reference, if you’ve tried my Lemon Raspberry Tart, you know that tart hits a 10/10 on lemon intensity. Compared to that, this Lemon Cremeux lands around 7/10, perfect for those who enjoy a noticeable but more balanced citrus punch.
How to Use This Lemon Cremeux
This Cremeux is extremely versatile and can elevate a wide range of desserts. You can use it as a tart filling by simply pouring it into a baked tart shell, creating a clean, bright citrus centre that pairs beautifully with crisp pastry. It works equally well as a component in a mousse cake, adding a smooth, creamy layer of flavour and texture. For a layered dessert, try building a light lemon cake using my Orange Sponge recipe: https://andbonbons.com/orange-sponge-recipe/, where the Cremeux adds a refreshing contrast to the soft, airy sponge.
Beyond plated desserts, it’s also delicious on its own—spoon it over crepes, scones, muffins, pancakes, or fresh fruit to instantly transform breakfast, brunch, or afternoon treats with a vibrant, creamy citrus punch. Its balance of bright lemon flavour and smooth texture makes it a versatile option for both simple and more elaborate presentations.
Shelf Life
Store the Lemon Cremeux in an airtight container in the refrigerator for up to 3–4 days. Use within this time to enjoy the best texture and bright, creamy flavour.
More Fruit‑Forward Cremeux to Try
If you enjoy this Cremeux, you’ll want to try my other fruit‑forward cremeux recipes. The Raspberry Cremeux showcases an intensely fruity, vibrant raspberry flavour with a smooth, velvety texture that pairs beautifully with dark chocolate or shortcrust bases (see the full method here: https://andbonbons.com/raspberry-cremeux/).
For a different citrus profile, the Orange Cremeux delivers a fragrant, sweet‑tart orange character with a glossy, rich finish that works exceptionally well in layered desserts or as a stand‑alone filling (full recipe here: https://andbonbons.com/orange-cremeux-recipe/).
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
This lemon cremeux recipe is excellent – much lighter than a traditional butter-heavy lemon curd. It uses whole eggs rather than just yolks, which is far more convenient, and the citrus intensity is spot on.
Thank you for sharing the recipe!
Thank you – I really appreciate that feedback. That was exactly the goal: a lemon cremeux that delivers clean, bright citrus flavour without the heaviness of a butter-loaded curd, and a method that’s practical to make using whole eggs. I’m glad the texture and intensity worked well for you.
Delicious lemon cremeux – it has much more flavour and less of a greasy feeling compared to the typical lemon curd you find all over the internet. Thank you for sharing a different recipe!