How many calories are in Lemon Cream?
Lemon Cream has about 454 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertGluten FreeQuick Meals30 Minute Meals
Lemon Cream
Lemon Cream is a Dessert international recipe with 454 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
454 kcal
Total Time
15 min
Servings
1
Protein
7.3 g
About This Recipe
The story behind Lemon Cream
Lemon Cream is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg, lemon juice, and powdered sugar.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 454 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Lemon Cream worth coming back to.
Ingredients
- Egg1 count (55 g)
- Lemon Juice2 tablespoon (30 g)
- Powdered Sugar1/3 cup (40 g)
- Butter1 tablespoon (30 g)
Instructions
- 1
Step 1
Grate a bit of the lemon zest and mix with the powdered sugar.
- 2
Step 2
Put the egg in a pot and whisk until obtaining an even mixture. Then, add the sugar and whisk again.
- 3
Step 3
Pour the lemon juice and continue whisking. Then, heat water in another pot and, in it, put the other pot with the mixture.
- 4
Step 4
Take to medium heat and mix constantly until creamy, thick and white.
- 5
Step 5
Add the butter and mix well.
- 6
Step 6
Pour in the bowl.
- 7
Step 7
Let cool and serve.
Nutrition Snapshot
Macros and micros at a glance
15/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
454
Protein
7.3g
Carbs
42.4g
Fat
29.6g
Fiber
0.1g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
MilkEggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Lemon Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Lemon Cream
How long does Lemon Cream take to make?
Lemon Cream takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Lemon Cream?
Most ingredients in Lemon Cream can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Butter. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Lemon Cream?
Lemon Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Lemon Cream?
Yes, Lemon Cream generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Lemon Cream?
Lemon Cream is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Lemon Cream up or down?
Yes. Lemon Cream is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Lemon Cream?
Lemon Cream works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Lemon Cream is cooked properly?
Lemon Cream is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Lemon Cream suitable for vegetarians?
No. Lemon Cream is not vegetarian as written.
Is Lemon Cream gluten-free?
Yes. Lemon Cream is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Lemon Cream?
Yes. This recipe includes Milk, Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Lemon Cream ahead of time?
Lemon Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Lemon Cream for my calorie or macro goals?
To make Lemon Cream higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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