Lemon Curd Recipe
I’m gonna tell you how not bright I am. On my information page, I listed Lemon Curd as a filling option for my cakes. Well, the honest truth is, I’ve never made lemon curd…heck, I’ve never even tasted lemon curd. But I love me some lemon, so I wanted to include it as an option and maybe one day make it.
Well… in true “Rose fashion”… I got an order for a cake with lemon curd filling…. before I ever got around to making or trying it myself!
So what did I do? I made some today! And it’s so yummy (I had one tiny taste – even though I’m on a sugar fast, I cannot send out a cake with a filling that I didn’t even taste!!). I have to say… by the end of this week (my 40 day sugar fast ends Thursday), I will have had a lemon cake with lemon curd and cream cheese filling… yes I will did!
Anyway, this filling is so easy to make and if you like lemon, it’s a perfect addition to a vanilla or lemon cake… or cupcake!! If you’ve never had lemon curd, it’s a soft and creamy, thick, yet velvety filling… it’s tart and sweet and citrus-y… and just so wonderful!!
See those tiny flecks of lemon zest… mmmm!!!
So, here’s the recipe! It’s super easy to make and requires no special ingredients or techniques!! If you’re in the mood for an easy & delicious cake… definitely try out my Lemon Icebox Cake with Lemon Curd and Cream Cheese Frosting or my Lemon Kissed Cupcakes!
But before I give that to you… have you ever made lemon curd? Ever eaten it? What do you use it on or in?
Lemon Curd Recipe
Description
A thick, smooth sweet and tart cream!
Ingredients
- 2 large egg yolks, lightly beaten
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 2 Tbsp unsalted butter
- 1 Tbsp grated lemon zest
- 1/4 cup fresh lemon juice
Instructions
- Lightly beat the 2 egg yolks in a small bowl, set aside.
- In a small saucepan over medium heat, stir together sugar and cornstarch.
- When heated, add in the water.
- Bring to a boil, stirring constantly until it thickens (1-2 minutes).
- Remove from the heat and spoon about 1/2 cup of the hot mixture into the small bowl with egg yolks and stir quickly until combined.
- Return the egg mixture back to the pan and continue to stir.
- Bring the pan back to medium heat.
- Continue stirring and cooking until the curd is thickened (1-2 min).
- Remove from heat.
- Stir in the butter, lemon juice, and lemon zest.
- Cover with plastic wrap and cool before using. Note: put the plastic ON the curd to prevent a skin from forming.
- Yields about 1.5 cups
Notes
You can store it in the refrigerator for up to a week.
Fold in some fresh whipped cream for a lighter filling in texture and flavor.
Stir some lemon curd into vanilla buttercream or cream cheese frosting to add a yummy lemon flavor!
I have had lemon curd with blueberry scones. oh em gee!
I just got your Lemon Curd recipe have never made it before but will be trying it in some cupcakes! Thank you so much Rose!
Great! I hope you love it!
Hi, I usu, butterally make lemon curd the way my mum taught me…..from eggs, sugar & lemons but when I saw your recipe I thought I’g give it a go as my neighbour has an abundance of lemons. I made it yesterday & I was surprised how well it turned out, it was great. I did add another tablespoon of butter and a bit more juice. I will say one thing though if you are going to make it make sure you cook it long enough to get rid of the “floury” taste. Thanks you.
that first part should read… I usually make lemon curd the way my mum taught me….from eggs, sugar, butter & lemons. Sorry.
Hi! I’m planning on using this for a fondant/modeling chocolate covered cake. Would room temp storage be fine overnight? Thanks!
I think it would be fine, but I’m not a food safety expert.
This is my favourite filling for a cake. I usually kick up the lemon notch and put lemon curd in a lemon cake! double whammy! #inspiremelink
I’ve made lemon curd in the past…so yummy!
Have you ever tried canning it??
Nancy
wildoakdesigns.blogspot.com
I have not tried canning it – that’s something to consider though because I always have extra!
Thank you for sharing your lemon curd recipe. I will be trying it this weekend.
Can lemon curd be frozen? I have lemon trees that I juice lemons and freeze the juice for summer time lemonade.
Being that I only get lemons this time of year…I’d like to have lemon curd year round.
Thank you again!
Can I replace lemon juice with lime juice
Probably?! I imagine it would be delish!
This looks yummy, I’m planning on using it with your lemon cupcakes recipe but I’m new to baking and wonder how to infuse them into the cupcakes. After baking I assume? Probably sounds like a silly question but … Thank you!
I use a piping bag and a round pastry tip. I push it into the top of the cupcake and squeeze some in.
Can`t wait to bake this lemon chiffon cake. I love lemon deserts.
Hi Rose, I was very happy with the raspberry filling for cakes that I found on your site that this was the first place I checked for a lemon filling. I’m filling an 11×15 cake and wondered how many batches you’d recommend? Also, I wondered if I should do a buttercream dam around the perimeter of the cake to keep the filling in. I always refrigerate my cakes so I’m guessing the filling will thicken up when cold, but better safe than sorry…
Thanks!
Aww, thanks for coming back to Rose Bakes! Yes, I do recommend a dam of stiff frosting! It’s really hard to say how much you’ll need – it really depends on how thick you’ll make the lemon curd. If you are going to make it 1/4″ thick, you’d probably need around 3 cups – so maybe that helps.
I am going to be making the petit fours with lemon curd for a bridal shower, but I am having the hardest time finding square paper cups. Where did you find yours?
I use round ones – they just look square once the square petit fours are put in them. These are the ones I buy in bulk: https://amzn.to/2VqpTNZ.