I love making crema al limone, a rich Italian lemon custard crafted from heavy cream, mascarpone, sugar, and infused with fresh lemon zest and juice. This velvety cream adds a vibrant citrus flavor to various desserts, enhancing cakes, doughnuts, and tarts.
If you like this recipe you might like my Lemon Ricotta Cake, Lemon Bundt Cake with Lemon Curd Filling, and my Lemon Curd Tart.

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- What does al limone mean?
- 💖Why we love this crema al limone
- 🛒 Ingredients in crema di limone
- Equipment you need to make this recipe
- 🍽️ How to make lemon pastry cream
- What to serve with lemon crema
- 🫙 Leftover and Storing
- 📃 Substitutions & Variations for custard with lemon
- ☑️ Our Top Tips for crema al limone
- ❓ FAQ'S
- Some other lemon recipes you'll love:
- 📖 Recipe
- Crema al Limone
I really have a thing for any thing LEMON! If you take a look at my lemon recipes, you'll see how delicious it is used in sweet or savory recipes. I'm excited to share my favorite recipe for crema al limone, a classic Italian lemon custard that brings a bright, citrusy touch to many desserts.
Made from scratch with fresh lemon zest and juice, sugar, cream, and mascarpone, this smooth and velvety lemon pastry cream is perfect as a filling for cakes, tarts, and pastries, adding a refreshing zing to each bite. I love cooking and baking with mascarpone. It's even delectable in savory dishes, like my creamy mushroom pappardelle.
In Italian cuisine, crema al limone is a versatile delight. It's traditionally used to fill pastries, layer in cakes, or spread over tarts, infusing them with a delightful lemony flavor.
This lemon crema also pairs wonderfully with fresh berries or can be incorporated into modern desserts, showcasing its timeless appeal. By making this crema pasticcera from scratch, you're bringing a taste of Italy into your kitchen, ready to enhance your favorite treats with its vibrant essence.
What does al limone mean?
In Italian, "al limone" translates to "with lemon" or "lemon-flavored," which mean that a dish is prepared with lemon as a key ingredient.
💖Why we love this crema al limone
- Vibrant Citrus Flavor: The infusion of fresh lemon zest and juice gives it a tangy taste that brightens the palate.
- Versatility in Desserts: This custard serves as a delightful filling for cakes, tarts, and pastries, adding a refreshing twist to traditional sweets.
- Smooth and Creamy Texture: Its velvety consistency offers a luxurious mouthfeel, enhancing the overall dessert experience.
- Simple Ingredients: Made with basic pantry staples like eggs, sugar, milk, and lemons, it's easy to make and also budgety-friendly!
🛒 Ingredients in crema di limone
- Lemons: Provide fresh zest for a bright, aromatic flavor. If you can find Meyer lemons, they have an incredible flavor!
- Lemon Juice: Adds tanginess and enhances the lemony taste of the custard.
- Granulated Sugar: Sweetens the custard and balances the tartness of the lemon.
- Heavy Cream: Creates a rich, creamy texture and adds body to the custard.
- Mascarpone Cheese: I just love cooking and baking with mascarpone! It gives a velvety smoothness and a subtle, luxurious richness. It is just fantastic! It can be found at most markets, if not, look online.
Equipment you need to make this recipe
- Saucepan: A medium saucepan is the perfect size to make this.
- Mesh strainer: You will for sure need a strainer. I use my strainer for so many things.
🍽️ How to make lemon pastry cream
Here is how to make this Italian crema (the full recipe is below!):
- Step 1: Heat the lemon juice and rinds in a saucepan with sugar to dissolve.
- Step 2: Cream and mascarpone in a separate saucepan.
- Step 3: Pour the lemon mixture into the cream mixture. Stir to combine. A
- Step 4: Strain into small dessert glasses.
- Step 5: Chill at least 8 hours, or overnight, until firm.
It really doesn't take much to make this creamy dessert. Once it is combined and strained into the glasses, it just needs time to chill. The longer it chills, the firmer it will get. It reminds me a little bit of making my crema pasticcera from scratch. It has the same rich and creamy texture, but this recipe does not have eggs or any cornstarch.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with lemon crema
This bright lemon recipe goes nicely so many different things. Here are some ideas on how to enjoy it:
- Fresh Berries >>> One of my favorite way to enjoy it is with strawberries, raspberries, or blueberries. They complement the lemony flavor beautifully!
- Biscotti >>> Crunchy Italian cookies for dipping right into the crema is always a delicious idea!
- Shortbread cookies >>> The buttery flavor pairs perfectly with the tangy custard.
- Pound cake >>>A slice of a super soft cake like my lemon yogurt cake serves as a great base for the custard.
- Lemon Zest Garnish >>> Sprinkle on top for extra brightness and aroma.
- Fresh Fruit Slices >>> Kiwi, pineapple, or orange add a refreshing contrast.
- Whipped Cream >>> Another favorite way to enjoy the crema! Just add a dollop for creamy richness.
- Prosecco or Limoncello >>> A crisp bubbly or citrusy complements the dessert perfectly!
🫙 Leftover and Storing
- Refrigeration: Transfer the crema al limone to an airtight container and refrigerate for up to two to three days.
- Stir Before Use: Before serving, gently stir the custard to restore its smooth consistency.
- Avoid Freezing: Do not freeze the custard, as this can cause separation and completely change its texture.
- Proper Storage: Ensuring the custard is stored correctly maintains its freshness and delightful flavor for your desserts.
📃 Substitutions & Variations for custard with lemon
- Limoncello infusion: Add a splash of limoncello liqueur, which will enhance the lemon flavor.
- Herbal notes: Incorporate fresh herbs like basil or mint to introduce a unique aromatic dimension.
- Citrus variations: Substitute lemons with limes or oranges to explore different citrus profiles.
☑️ Our Top Tips for crema al limone
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled juice.
- Zest Carefully: Grate only the yellow part of the peel, as the white pith can add bitterness.
- Whisk Constantly: Stir the mixture continuously while cooking to prevent lumps or scorching.
- Cook Over Low Heat: Use gentle heat so that the custard thickens evenly without curdling.
- Strain the Custard: For an extra smooth texture, pass it through a fine-mesh sieve before chilling.
- Chill Properly: Cover the custard with plastic wrap touching the surface to prevent a skin from forming.
- Use Room-Temperature Ingredients: This helps the mixture blend more evenly for a smoother result.
- Don’t Rush: Allow the custard to cool completely before serving for the best flavor and consistency.
- Experiment with Pairings: Try serving with fresh fruit, cookies, or a drizzle of Limoncello for extra lemon flavor!
❓ FAQ'S
Crema di limone, a lemon-flavored cream liqueur, typically has a shelf life of 6 to 12 months. It should be stored in a cool place and does not require refrigeration, as the sugar and alcohol act as preservatives. However, if the liqueur becomes curdled, it should be discarded.
Pastry cream, or "crème pâtissière," is a type of custard but differs in thickness and use. While both are egg-thickened, pastry cream includes starch (like flour or cornstarch) for a firmer consistency, making it ideal as a filling for pastries. In contrast, traditional custards are softer and often served as standalone desserts or sauces.
Pastry cream serves as a rich, thick filling for various desserts, such as éclairs, tarts, and cream puffs. Its sturdy consistency allows it to hold its shape within pastries, providing a creamy texture and complementary flavor to baked goods.
Pastry cream is a custard-based filling made with milk, eggs, sugar, and starch, resulting in a thick, creamy texture suitable for filling pastries. Frosting, however, is typically butter or cream-based, sweetened, and used to coat or decorate the exterior of cakes and pastries. Frostings like buttercream are generally sweeter and have a lighter, airy texture compared to the denser pastry cream.
In Italy, custard is called "crema pasticcera", a thick, rich filling used in various pastries and desserts.
The primary difference between lemon curd and lemon custard lies in their texture and preparation: lemon curd is a rich, tangy spread made with lemon juice, sugar, egg yolks, and butter, resulting in a thicker, spreadable consistency, while lemon custard incorporates milk or cream, giving it a softer, pudding-like texture.
Some other lemon recipes you'll love:
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📖 Recipe
Crema al Limone
Equipment
Ingredients
- 2 lemons zested, organic is best
- ⅓ cup lemon juice
- ¾ cup granulated sugar
- ⅔ cup heavy cream
- 1 ½ cups mascarpone cheese
Instructions
- Heat lemon and sugar: Add the lemon zest, lemon juice, and sugar to a medium saucepan. Heat the mixture over medium heat, stirring constantly, until the sugar fully dissolves—you’ll know it’s ready when there’s no trace of grittiness. Once done, set the pan aside.
- Heat cream and mascarpone: In another saucepan, heat the cream and mascarpone over medium heat, stirring gently until the mascarpone melts into the cream. Bring it just to a simmer (no boiling here—gentle is key!).
- Combine lemon with cream mixture: Remove from the heat and whisk in the lemon mixture.
- Strain into serving glasses: Strain the mixture through a fine-mesh sieve into 4-6 small bowls or glasses.
- Chill: Cover and chill the lemon cream in the fridge until it sets—about 8 hours. You can even prepare this the day before and let it chill overnight. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Lemons: Best to use organic lemons. If you can find Meyer lemons, those would also be great for this dessert.
- Heavy cream: I have only made this with heavy cream, and have never made it dairy-free, so can't say how it would turn out.
- Mascarpone: I do not suggest subbing it out for any other cheese. Mascarpone is easily found in many markets, but definitely online. The flavor and texture can't be beat!
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