What Happens When You Add Lemon Juice To Cream?
When you add lemon juice to cream, the acid in the lemon juice causes the cream to curdle. The pH of cream is slightly acidic, and when you add more acid in the form of lemon juice, it lowers the pH even further. This causes the milk proteins in the cream to coagulate and form clumps, separating from the liquid whey. The end result is a curdled mixture that can be used in baking or cooking, but is not suitable for whipping or using as a topping.