Lemon Crème Fraîche

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The easiest thing you’ll do today: Elevate any dish with this bright, citrusy Lemon Crème Fraîche recipe.

To call this two-ingredient goodness a “recipe” is a bit of a stretch. Okay, it’s a great, big stretch. Lemon Crème Fraîche is literally cultured cream and lemon juice.

So, why dedicate an entire recipe post to cream and lemon? Because it’s an underutilized condiment that has the power to completely transform a recipe and impress all your favorite people.

A little crème fraîche goes a long way, as seen is this Roasted Garlic and Watercress Soup with Lemon Crème Fraîche.

What is Crème Fraîche?

Think of crème fraîche as sour cream’s fancy French cousin. Luxurious, creamy, tangy, velvety … all the textures.

Crème fraîche is made from heavy cream that has been fermented with a special culture, hence the reference to “cultured cream.” The fermentation process adds both depth and richness to a range of dishes both savory and sweet.

I personally appreciate the versatility of crème fraîche. I love to add a drizzle over pasta, soups, desserts and even roasted seasonal vegetables.

Lemon Crème Fraîche Ingredients

Cultured cream and lemon. The end!

A few notes:

• Meyer lemons have a sweetness about them that makes it a beautiful accompaniment to crème fraîche. Any lemon will do though.
• My favorite brand of crème fraîche is Vermont Creamery because it’s reliable, high-quality and easily accessible where I live. There are many brands out there that I’m sure are fantastic.
• As seen in the image below, crème fraîche has a lovely, thick texture that can be tempered according to you how plan to use it in your dishes.

How to Make Lemon Crème Fraîche

Simply whisk together the crème fraîche and lemon juice.

You can make the crème fraîche thicker by adding less lemon juice. There’s not right or wrong way here. You just want to create a sauce that works for your culinary purposes.

Tips for Make Ahead and Storage

Get the most from your recipe by storing and maintaining it properly. Here’s how.

• Keep it cold. Store the lemon crème fraîche in an airtight container to keep it fresh for as long as possible.
• Mind the consistency. Use the crème fraîche within a week of preparation for highest quality. Some separation is natural so give it a good mix.
• Handle with clean utensils. When serving lemon crème fraîche, use clean spoons or utensils to prevent contamination or double dipping. The more moisture and outside elements introduced to the fresh cream, the more quickly it will spoil.

How to Serve Lemon Crème Fraîche

The possibilities are endless when it comes to making tasty use of this simple recipe. Here are some of my favorite ways to fancy up our family’s meals.

• Creamy Pasta — Toss warm pasta in crème fraîche sauce or try it over this Basil and Balsamic Pasta Salad.
• Velvety Soups — Just a drizzle does this trick! Check out this Roasted Garlic and Watercress Soup with Lemon Crème Fraîche recipe.
• Roasted Vegetables — A light spoonful is all you need to take roasted or grilled vegetables to the next level. Try it on this Roasted Dill Carrots recipe.
• Fresh fruit — A dollop of crème fraîche can turn fresh fruit into a healthy yet decadent snack. Try to keep the cream at a thicker consistency and see how you enjoy it. A small spoonful would go beautifully over this Summer Berry Salad!