{"id":970013,"date":"2026-08-05T22:43:00","date_gmt":"2026-08-05T20:43:00","guid":{"rendered":"https:\/\/www.siciliaagrumi.it\/?p=970013"},"modified":"2026-08-06T00:02:22","modified_gmt":"2026-08-05T22:02:22","slug":"lemon-cream-recipe-pastry-cream-curd","status":"publish","type":"post","link":"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/","title":{"rendered":"Homemade lemon cream: pastry cream or lemon curd? Two very different results"},"content":{"rendered":"<p>\u201cLemon cream\u201d can mean two quite different preparations. In Italy it often refers to pastry cream scented with zest and sometimes a little juice; in English-speaking baking, lemon curd is a sharper mixture based on lemon juice, eggs, sugar and butter. Knowing the difference prevents you from choosing a filling with the wrong texture for your cake.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-5-4-4.jpg\"\/><\/p>\n<h2>Italian lemon pastry cream<\/h2>\n<p>For roughly 500 g of cream use 500 ml milk, 4 egg yolks, 100 g sugar, 40 g cornflour, the zest of one <a href=\"https:\/\/www.siciliaagrumi.it\/shop\/cassette-fisse\/agrumi-cassette-fisse\/limone-primofiore\/\"><strong>Sicilian lemon<\/strong><\/a> with edible peel and, if you want a sharper flavour, 20-30 ml strained juice added carefully.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2024\/11\/DSC8872-8-7-7.jpg\"\/><\/p>\n<h3>How to avoid lumps<\/h3>\n<p>Mix yolks, sugar and cornflour in a bowl while warming the milk with the zest. Pour some hot milk onto the egg mixture, whisk and return everything to the saucepan. Cook while whisking until thick. If adding juice, do it gradually: a large amount of acidity can affect a milk-based cream.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-5-4-4.jpg\"\/><\/p>\n<h2>Zest gives more perfume than juice<\/h2>\n<p>Juice contributes acidity; zest gives the aroma that immediately reads as lemon. A good pastry cream therefore does not need to taste aggressively sour. Use only the yellow outer layer and avoid the white pith. Once the milk is infused, strain the zest or leave a little finely grated peel in the finished cream.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2024\/11\/DSC8872-8-7-7.jpg\"\/><\/p>\n<h2>What is lemon curd?<\/h2>\n<p>Classic lemon curd contains no milk. It is made from lemon juice and zest, sugar, eggs and butter. The result is brighter, glossier and more concentrated than pastry cream. It works particularly well in tarts and lemon meringue pie; Sicilia Agrumi already has a lemon meringue recipe using this style of filling.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-5-4-4.jpg\"\/><\/p>\n<h2>Which is better for a cake?<\/h2>\n<p>For sponge cake, choux pastry and soft tarts, pastry cream is milder and can be used generously. For meringue tarts or a thin sharp layer, curd works better. You can even combine the two: a little curd folded into pastry cream creates a fragrant but still soft filling.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2024\/11\/DSC8872-8-7-7.jpg\"\/><\/p>\n<h2>A spreadable version<\/h2>\n<p>If you want something different from both, the shop also carries a <a href=\"https:\/\/www.siciliaagrumi.it\/shop\/prodotti-tipici\/linea-dolce\/crema-al-limone\/\"><strong>Sicilia Agrumi lemon spread<\/strong><\/a> for toast, croissants and fillings. It should not be confused with freshly cooked pastry cream: its texture and storage requirements are different.<\/p>\n<p><img alt=\"Homemade lemon cream: pastry cream or lemon curd? Two very different results\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-5-4-4.jpg\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon cream: Italian pastry cream and lemon curd explained, with zest, juice, tips for avoiding lumps and choosing the right filling.<\/p>\n","protected":false},"author":1,"featured_media":970508,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1016],"tags":[],"class_list":["post-970013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lemon Cream Recipe: Pastry Cream vs Lemon Curd | Sicilia Agrumi<\/title>\n<meta name=\"description\" content=\"Homemade lemon cream: Italian pastry cream and lemon curd explained, with zest, juice, tips for avoiding lumps and choosing the right filling.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Cream Recipe: Pastry Cream vs Lemon Curd | Sicilia Agrumi\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon cream: Italian pastry cream and lemon curd explained, with zest, juice, tips for avoiding lumps and choosing the right filling.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/\" \/>\n<meta property=\"og:site_name\" content=\"Sicilia Agrumi\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-05T20:43:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-05T22:02:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-4.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Giuseppe Larosa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Giuseppe Larosa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/\",\"url\":\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/\",\"name\":\"Lemon Cream Recipe: Pastry Cream vs Lemon Curd | Sicilia Agrumi\",\"isPartOf\":{\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-4.jpg\",\"datePublished\":\"2026-08-05T20:43:00+00:00\",\"dateModified\":\"2026-08-05T22:02:22+00:00\",\"author\":{\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/#\/schema\/person\/19a9ecd8f06d2eb372d274fc344d52ea\"},\"description\":\"Homemade lemon cream: Italian pastry cream and lemon curd explained, with zest, juice, tips for avoiding lumps and choosing the right filling.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.siciliaagrumi.it\/en\/lemon-cream-recipe-pastry-cream-curd\/#primaryimage\",\"url\":\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-4.jpg\",\"contentUrl\":\"https:\/\/www.siciliaagrumi.it\/wp-content\/uploads\/2020\/05\/cremalimone-Photoroom-1-4.jpg\",\"width\":1000,\"height\":1000,\"caption\":\"Homemade lemon cream: pastry cream or lemon curd? 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