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Help with a Bavarian Cream??

mplitaly Jan 21, 2011 03:37 PM

I want to make a lemon cake and fill with a lemon flavored Bavarian Cream.
I have several recipes for the Bavarian Cream, but am wondering how to make it
lemon flavored. My many baking cookbooks and the internet don't show any recipes
for a lemon variation on the basic BC.
Can I simply stir in lemon curd into the finished cream? Any ideas?


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  1. I used to know how to cook... RE: mplitaly Jan 21, 2011 04:08 PM

    Hi there...

    My inclination is to add a tablespoon of lemon juice plus all the zest from your lemon to the custard mixture before you let it cool prior to folding in the whipped cream. Give it a taste, a tablespoon might be just right or maybe you want it more lemon-y.

    You probably could use lemon curd as well but that would 'dilute' the custard look and feel of the Bavarian. If you do use the curd, fold it in before the Bavarian sets up.

    I'm sure others will be along to offer their thoughts.


    1. blue room RE: mplitaly Jan 21, 2011 04:50 PM

      mplitaly, here is Julia Child's Orange Bavarian cream -- maybe the instructions could help guide you.

      1. chowser RE: mplitaly Jan 21, 2011 05:26 PM

        What about this one?


        1 Reply
        1. re: chowser
          mplitaly RE: chowser Jan 21, 2011 05:33 PM

          Thanks, all for your helpful responses. Lucy, I will try the lemon juice/zest suggestions, and add the lemon curd as well, since yes, I do like it lemon-y.
          The epicurious one looks good as well.

          Any thoughts on using a lemon extract/oil? When would you add it? I was worried about the cream breaking...

        2. ipsedixit RE: mplitaly Jan 21, 2011 05:35 PM

          I would simply incorporate lemon zest into your curd.

          2 Replies
          1. re: ipsedixit
            mplitaly RE: ipsedixit Jan 21, 2011 05:47 PM

            ...incorporate lemon zest into the curd...
            so, make the Bavarian Cream, then stir in lemon zest and lemon curd? Just to clarify...

            Thanks, again...

            1. re: mplitaly
              ipsedixit RE: mplitaly Jan 21, 2011 06:13 PM


          2. I used to know how to cook... RE: mplitaly Jan 21, 2011 05:43 PM

            I'm not crazy about lemon extract. You'll have plenty of lemon oil if you zest your lemon right over the container holding your custard, or curd.

            As ipsedixit says, you can also incorporate the zest into your curd.

            The main idea here is to get that zest into your mixture one way or another. That's where most of the lemon flavor lies.


            2 Replies
            1. re: I used to know how to cook...
              bushwickgirl RE: I used to know how to cook... Jan 21, 2011 07:08 PM

              +1, cannot go wrong with lemon zest.

              1. re: bushwickgirl
                I used to know how to cook... RE: bushwickgirl Jan 21, 2011 07:12 PM


                I automatically zest the lemon before I juice it. Doesn't hardly even much matter what the dish is, it gets the zest as well as the juice.

                Oh, if I'm doing something in the mixer, I stir in the zest with a spoon after I'm done with whatever is needed mixer-wise. Then the zest doesn't end up caught on the bottom of the mixer blade.


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