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.
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.
Nutrition
Serving: 1g, Calories: 61kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 29mg, Potassium: 14mg, Fiber: 0.1g, Sugar: 6g, Vitamin A: 131IU, Vitamin C: 3mg, Calcium: 6mg, Iron: 0.1mg