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Tartine Bakery's Lemon Cream

1/2

Tartine Bakery's Lemon Cream

2/2

Tartine Bakery's Lemon Cream

This recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter in the end. Meet your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste. Adapted very slightly from Tartine by Elisabeth Prueitt and Chad Robertson (Chronicle, 2006)

Updated at: Tue, 12 Aug 2025 00:13:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

65

Moderate

Glycemic Load

52

High

Nutrition per serving

Calories1222.1 kcal (61%)

Total Fat98.2 g (140%)

Carbs80.1 g (31%)

Sugars76.8 g (85%)

Protein11.9 g (24%)

Sodium240.3 mg (12%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ cuplemon juice

Meyer or regular

¾ cupsugar

1 pinchsalt

1 cupunsalted butter

Instructions

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Notes

2 liked

0 disliked

Delicious

Sweet

Easy

Go-to

Moist

Dana :)· 4 years ago

Special occasion

This is so much easier than other lemon-y dessert things, but tastes so fancy. I like it with scones, but also have used it as a tart filling (premade or homemade) - I like that this is more smooth tasting and not overly sharp. Tangy, but more muted. Everyone always compliments me when I make it!

This is so much easier than other lemon-y dessert things, but tastes so fancy. I like it with scones, but also have used it as a tart filling (premade or homemade) - I like that this is more smooth tasting and not overly sharp. Tangy, but more muted. Everyone always compliments me when I make it!