It’s what to do with leftover lemon curd! This easy no-cook lemon curd pudding is light, fluffy and tangy and needs just 3 ingredients for a great lemon dessert.
If you find yourself with leftover lemon curd, this easy, no-cook lemon curd pudding is a perfect way to use it up. The lemon curd combines with crème frâiche (or Greek yogurt) and whipped cream for a silky, refreshing pudding.
What you’ll need
Lemon Curd – Start with leftover homemade or store-bought lemon curd. You’ll need 1 cup of lemon curd – 3/4 cup for the puddings and another 1/4 cup to swirl a bit into the pudding.
If want to make some lemon curd just for this pudding. I have a whole egg lemon curd recipe that is quick and easy!
Crème Frâiche – In larger centres, you’ll probably find crème frâiche in with the sour cream. Unfortunately, crème frâiche is difficult to find in my small-town grocery stores, so I started making my own and keeping it in the fridge. It keeps well in the fridge for up to 2 weeks. Scroll down for instructions on how to make crème frâiche at home, too!
If you don’t want to use crème frâiche full-fat sour cream or full-fat plain Greek yogurt would also work.
Whipping cream – Also known as heavy cream, this is the 35% butterfat cream.
Optional – If you’d like a bit of extra lemon flavour, stir in a bit of lemon zest. I love chopped pistachios for topping, as it adds great texture and flavour. Crumbled shortbread cookies would also be nice. Finally, fresh fruit such as blueberries, strawberries or raspberries would also be a nice topping for this lemon pudding, maybe with a mint leaf for colour.
How to make lemon curd pudding
- Start by adding the lemon curd, Crème Frâiche and the lemon zest (if using) to a bowl.
- Whisk together until smooth and set aside.
- Whip the heavy whipping cream until soft peaks form.
- Add the whipped cream to the bowl with the lemon curd mixture.
- Gently fold the whipped cream into the lemon curd mixture until well combined. Be sure to fold and not stir or the whipped cream will deflate.
- Divide the mixture between the ramekins.
- Spoon a tablespoon-sized dollop of lemon curd on top of the pudding and use a skewer to swirl in with a couple of figure-8 motions. Don’t over mix as you want to have little pockets of lemon curd.
- The lemon curd should have disappeared from the top.
- Sprinkle with chopped pistachios or the toppings of your choice.
Top tip!
Be gentle when folding in the whipped cream to avoid deflating. Use a rubber spatula and use the slice, lift and scoop method while turning the bowl a bit after every scoop.
The “slice” is running the spatula from the noon to 6 pm position in the bowl, with the spatula blade used like a knife to slice through the batter. When you reach the 6 pm position, rotate the spatula blade to a 45-degree angle while scooping the batter from the bottom of the bowl. Gently fold the scooped batter over the top. Turn the bowl a bit and repeat, turning the bowl a bit again after each scoop of batter, until none of the whipped cream is visible in the batter.
How to make Crème Frâiche
Crème frâiche is a lovely addition to any kitchen. It’s a great cooking cream to stir into sauces, as it is higher in fat and won’t curdle when used with lemon or wine. Use it in place of heavy cream, for a bit of tangy and nutty flavour or as a substitute for sour cream. Crème frâiche is also nice in soups, with potatoes (in place of sour cream), in ice cream or salad dressings or as a topping on pies or cakes in place of whipped cream.
1 cup heavy whipping cream, at least 35% butterfat (not an ultra-filtered milk)
2 Tablespoons cultured buttermilk (not homemade buttermilk)
Warm the cream to just barely warm (about 85F), then stir in the buttermilk. Transfer to a clean jar and place a lid on it. Set on the counter to stand undisturbed for 24-48 hours, or until thickened as desired. (I generally like to leave it closer to 48 hours, for a thicker crème frâiche, but a bit thinner is nice if you want to dollop it on things.)Transfer the jar to the refrigerator where it will keep for up to 2 weeks.
Making ahead, storing and freezing
These lemon curd puddings will require 1 1/2-2 hours of refrigeration, so making ahead is somewhat built in. Once chilled, cover with plastic wrap. They will keep well in the refrigerator for 24-36 hours. After about 36 hours, the whipped cream starts to break down and the puddings will become a little softer.
These puddings will also freeze well for up to a month. When ready to serve, transfer to the refrigerator to thaw for several hours before eating.
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Get the Recipe: Lemon Curd Mousse
Ingredients
- 3 oz (85 g) crème fraiche, slightly rounded 1/3 cup *see Note 1 below for substitution options
- Zest of 1 lemon, optional
- 3/4 cup (225 g) lemon curd
- 3/4 cup (175 ml) heavy whipping cream, 35% b.f.
For topping:
- 1/4 cup lemon curd
- Chopped pistachios, *see Note 2 for more topping options
Instructions
- Have ready 4 ramekins or small jars or glasses and set aside. You'll also need a wooden or metal skewer.
- In a medium bowl, whisk together the crème fraiche, lemon zest and 3/4 cup of the lemon curd. Set aside.
- In a bowl with an electric beater or the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Add the whipped cream to the bowl with the lemon curd mixture.
- Tip! To fold in the whipped cream in the next step, use the slice, lift and scoop method while turning the bowl a bit after every scoop. The "slice" is running the spatula from the noon to 6 pm position in the bowl, with the spatula blade used like a knife to slice through the batter. When you reach the 6 pm position, rotate the spatula blade to a 45-degree angle while scooping the batter from the bottom of the bowl. Gently fold the scooped batter over the top. Turn the bowl a bit and repeat, turning the bowl a bit again after each scoop of batter, until none of the whipped cream is visible in the batter.
- Using a spatula, gently fold the whipped cream into the lemon curd mixture until combined (there should be no white streaks of whipped cream visible).
- Divide the mousse between 4 jars or ramekins. Spoon a Tablespoon of lemon curd on top of each ramekin. Use a skewer to swirl it into the mousse, using a figure-8 motion just once or twice until the curd disappears into the pudding. You don't want to over-mix and thoroughly mix in the curd. It is nicest when it remains as little pockets of curd in the dessert. Garnish the top with chopped pistachios (or the topping of your choice).
- Set into the refrigerator for at least 1 1/2 hours before serving, where it will thicken more as it chills. (To enjoy more quickly, you can pop them into the freezer for 30 minutes, then eat right away or transfer to the refrigerator if not eating after 30 minutes).
- For longer storage, cover with plastic wrap and keep in the refrigerator for up to 2 days. These lemon curd puddings will also freeze well. Wrap well and freeze for up to 1 month. Transfer to the refrigerator for a couple of hours to thaw before eating.
Notes
More recipes with lemon curd!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
