Lemon Cream Dessert with Whipped Cream

If you love bright citrus flavors and creamy desserts, this lemon cream with whipped topping is a great choice. The lemon mixture is gently cooked until it thickens, cooled, then whipped into cold heavy cream for a fluffy, mousse‑like dessert. It is perfect for warm days, family gatherings or as a simple make‑ahead sweet for any special occasion.

• Cut the lemons in half and squeeze out all the juice from the pulp.
• Pour the sugar and cornstarch into the lemon juice and whisk until the ingredients are completely dissolved.
• Pour the lemon juice mixture into a saucepan and cook over low heat until it thickens, stirring constantly.
• Transfer the thickened lemon mixture to a separate bowl and place it in the refrigerator to chill.
• Meanwhile, whip the cold heavy cream with a mixer until it thickens and holds soft peaks.
• Beat the chilled lemon mixture until it turns pale, then gradually add it to the whipped cream, mixing with the mixer as you go.
• Transfer the cream to a piping bag. You can use a piping tip to create pretty swirls in dessert glasses or cups. Decorate as desired.

Why You’ll Love This Lemon Dessert

This dessert is light, refreshing and not overly sweet, with a clean citrus flavor that feels perfect after a heavier meal. The whipped cream keeps the texture soft and creamy, while the lemon adds a pleasant tang that balances everything out.

Ingredients You Need

You only need four basic ingredients: fresh lemons, sugar, cornstarch and heavy whipping cream. Freshly squeezed lemon juice gives the best flavor, and cornstarch helps the cream set without eggs or gelatin. Using cold heavy cream with at least 33% fat ensures the dessert whips up nicely and holds its shape.

Tips for Squeezing the Lemons

Roll the lemons on the counter with your palm before cutting to help release more juice. Use a fine strainer to remove seeds and pulp so the lemon cream stays smooth. If your lemons are very tart, you can taste the mixture and add a little more sugar if you prefer a sweeter dessert.

How to Thicken the Lemon Mixture

Cook the lemon juice, sugar and cornstarch over low heat, stirring constantly to avoid lumps. The mixture is ready when it becomes glossy and thick enough to coat the back of a spoon. Remove it from the heat as soon as it thickens so it stays silky and does not turn gummy.

Chilling Before Mixing with Cream

Let the lemon mixture cool completely in the refrigerator before combining it with the whipped cream. Adding it while still warm can deflate the cream and make the dessert too runny. A well‑chilled lemon base helps the final cream hold a light, mousse‑like texture.

Whipping the Heavy Cream

Use very cold heavy cream and, if possible, a chilled bowl for best volume. Whip the cream until soft to medium peaks form, so it is stable but still smooth and easy to fold. Avoid over‑whipping, as the cream can become grainy and lose its silky texture.

Serving and Decoration Ideas

Pipe the lemon cream into small glasses, bowls or even hollowed lemon halves for a fun presentation. You can decorate the top with lemon zest, fresh berries, mint leaves or a light sprinkle of crushed cookies. Simple decorations make the dessert look elegant without adding extra work.

Storage and Make‑Ahead Advice

You can prepare this dessert a few hours in advance and keep it covered in the refrigerator until serving. The texture stays smooth and creamy for about 1–2 days when well chilled. For the best look and freshness, add any decorations just before bringing the desserts to the table.

FAQ

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the brightest flavor, but good‑quality bottled juice can work in a pinch. Make sure it is 100% lemon juice without added sugar or flavorings.

What type of cream should I use?

Use heavy whipping cream or heavy cream with at least 33–36% fat for stable whipping. Avoid light cream or non‑dairy toppings, as they will not hold the same texture.

How long does this dessert need to chill?

After assembling, let the desserts chill for at least 1–2 hours so they can firm up slightly. The flavors blend better and the cream holds its shape when well chilled.