Citron crèmeux, or lemon cream, is a classic component of French pastry. It delivers intense citrus flavor with a luxurious, silky texture. Unlike lemon curd, which is eggy and spreadable, a crèmeux uses gelatin to keep its structure. Traditional pastry cream, on the other hand, is thickened with starch. Thus, crèmeux is a smooth, glossy cream that holds its shape while staying velvety on the palate.
In French pâtisserie, citron crèmeux is commonly used as a filling for tarts, layered cakes, or as a garnish for plated desserts. Its bright, natural lemon flavor provides freshness, while the soft, stable texture contrasts beautifully with crisp tart shells, crunchy pralines, or airy meringues.
You can also watch how it is different from Citrus Pastry Cream!
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Citron Crèmeux
Course: DessertCuisine: FrenchDifficulty: Easy10
minutes10
minutes1615
kcalIngredients
100 g lemon juice
60 g water
1 lemon zest
150 g sugar
200 g egg
5 g gelatin leaf (titanium strength)
100 g butter
Directions
- Bloom the gelatin: Soak gelatin leaves in cold water until fully hydrated.
- Prepare citrus base: Gently warm the water, lemon juice, and zest in a saucepan over low heat. Do not boil.
- Whisk eggs and sugar: In a separate bowl, whisk eggs and sugar until smooth and uniform.
- Combine with citrus: Gradually whisk the egg-sugar mixture into the warm lemon liquid, tempering the eggs to prevent curdling.
- Cook crèmeux: Avoid high heat, use medium-low and whisk constantly to distribute heat evenly. Remove from heat as soon as the mixture thickens slightly and starts to bubble gently.
- Incorporate gelatin: Remove from heat and whisk in the bloomed gelatin until fully dissolved.
- Add butter: Gradually whisk in butter until the crèmeux is smooth, glossy, and silky.
- Cool and store: Transfer to a clean container and cover directly with cling wrap to prevent a skin from forming. Chill for at least 3 hours or overnight to fully set.
Recipe Video
Notes
- For an ultra-smooth texture, strain the crèmeux before chilling.
- Why whole eggs? Whole eggs are slightly more stable in acidic environments than yolks alone because the whites buffer the acid a little. That said, the acid from lemon still makes it prone to curdling.
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