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Jan 21, 2011 03:37 PM

Help with a Bavarian Cream??

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

        1. re: chowser

          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. I would simply incorporate lemon zest into your curd.

          2 Replies
          1. re: ipsedixit

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

            Thanks, again...

          2. 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: bushwickgirl


                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.