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
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?Print
A thick, smooth sweet and tart cream!
- 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
- 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
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!