Easy Lemon Curd Filling for Cakes Recipe
This Lemon Curd Filling is perfect for cakes and cupcakes. It’s thick, smooth and creamy filled with the perfect amount of tanginess from the lemon. The use of lemon zest is key in getting a strong lemon flavor.
Ingredient Notes
This lemon curd recipe is simple and easy-to-make with accessible ingredients.
- Lemon Juice – You can use either freshly squeezed lemon juice or store-bought in a bottle.
- Lemon Zest – Make sure the lemon zest is finely grated so that there are no chunks of zest in the lemon curd.
- Granulated Sugar – Any brand of granulated sugar will work in this recipe.
- Salted Butter – You could also use unsalted butter, however, if you do that, make sure to add a pinch of salt.
- Eggs and Egg Yolks – Large-sized eggs and egg yolks are used in this recipe. They don’t have to be left at room temperature before using in the recipe.
What is Lemon Curd?
Lemon curd is a smooth dessert spread and filling made with four simple ingredients: lemon juice/zest, sugar, eggs, and butter. It has a rich, custard-like texture and is filled with a bright, sweet and tangy citrus flavor. It is cooked on the stovetop until it thickens enough to coat the back of a spoon, then cooled to set.
Pro Tips For Making The Best Lemon Curd
The main tips for making a lemon curd are: 1) Use fresh, high-quality ingredients; 2) Keep your cooking heat low and slow to avoid scrambling the eggs; and 3) Always strain the mixture for a flawless and smooth texture.
How to Make a Perfect Lemon Curd Filling for Cakes and Cupcakes
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions for Lemon Curd
Lemon Curd is relatively easy and simple to make. However, there are a few questions that come up when someone is making a lemon curd, especially for the first time.
This lemon curd will be able to fill about 24 cupcakes when using 1-2 tsp of the curd per cupcake.
While it depends on the size of the cake, the amount of lemon curd made from this recipe should be able to fill 2 layers of a 9-inch cake.
You can tell lemon curd is set when it reaches a thick, pudding-like consistency. It should also coat the back of a spoon without running off of it. Lastly, if you have a thermometer available, it should read about 170°F on an instant-read thermometer.
Besides cake and cupcakes, this lemon curd can be used on toast, muffins, scones, or pancakes. It can also be used as a filling for tarts, crepes, macarons. Some other options are adding it over cheesecakes, ice cream, or yogurt.
Easy Lemon Curd Filling for Cakes Recipe
Ingredients
- 2 large Eggs
- 2 large Egg Yolks
- 3/4 cup Granulated Sugar
- 1/2 cup Lemon Juice
- 2 tbsp Lemon Zest
- 6 tbsp Cold Salted Butter, cubed
Instructions
- Before putting it on the heat, in a small saucepan, use a whisk to combine the eggs, egg yolks, sugar, lemon juice and lemon zest.
- Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon. This can take between 10-20 minutes (mine took about 15)
- It may foam as you start to whisk, but the foam will disappear as the curd thickens to the proper consistency
- Remove the pan off the heat and add the cold butter. Stir until the butter melts and the curd is smooth
- Transfer to an airtight container or mason jar (glass is best) and refrigerate until completely cooled, about 2 hours, before serving.
- The curd will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to a week.