Lemon Curd

Lemon Curd

3/4 cup sugar

1/4 cup cornstarch

1 cup water

2 large egg yolks, lightly beaten

2 Tablespoons butter

1 Tablespooon grated lemon zest

4 Tablespoons fresh lemon juice

Combine sugar and cornstarch in a saucepan over medium heat.  Pour in water.  Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).  Boil, stirring, for 1 minute more..  Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined.  Continue stirring, while turning the egg mixture into the saucepnan.  Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min).  Remove from heat and stir in the butter, lemon juice, and lemon zest.– Cool.

Now it’s ready!  This is such a delicious filling!  Use it alone, or pair it with a whipped cream filling between your white, yellow, or coconut layers.

* This will fill a two layer 8 or 9 inch cake  with some leftover.   The recipe can be halved.

* I have refrigerated the lemon curd for a week and it was fine….I’m not sure how long it will keep beyond that

Category: Fillings, Recipes

32 Comments

  1. kiahewett says: #1

    Just used this recipe to make key lime curd for a key lime cake I’m making this week. SO easy to do and SO amazingly tasty. Remind me again…why have I been paying for curd all these years instead of making it myself? Never. Again. Thank you so much!

  2. Melissa Diamond says: #2

    Yay! So glad that you tried (and loved) it!! We love it too!

  3. thyme2play says: #3

    Made this lemon curd for the first time and can I say OMG!!! This was the best. Not too tart the customer said that it went perfect with the buttercream. Can’t wait to make it again. I was thinking this would be perfect used for lemon meringue pie!

  4. Melinda Parker says: #4

    Should the cake filled with lemon curd be refrigerated?

  5. BeBe says: #5

    Hi Melinda, yes you would need to refrigerate your cake with lemon curd filling. Just take in out about 1 1/2 hours before serve time to come to room temperature.

  6. Melinda Parker says: #6

    Thank you Mrs. BeBe for all your help! I’m preparing my menu for my cake business and making sure I’m complying with the Texas Cottage Food Law (anything that requires refrigeration I cannot sell from my home). So I guess lemon curd is off the menu.

  7. BeBe says: #7

    Hi Melinda, I don’t like that law. You would be taking it from your refrigerator and selling it to your customer who would then take home to their refrigerator…..just like refrigerated and frozen items at the grocery store. Oh well, I’m sorry.

  8. Melinda Parker says: #8

    Yes ma’am, it kind of stinks; but am so thankful that home-based cake bakers are finally legal in Texas (since September).

  9. BeBe says: #9

    You are right, we’ll celebrate that victory for the home based bakers!!

  10. Vannessa Maldonado-Doulder says: #10

    this recipe calls for butter…is this salted or unsalted? also, it calls for lemon juice…is this squeezed from actual lemons, or is it okay to use the pre-packaged juice from the container? thanks for answering, as my cake is due this thursday, and i wanted to try this out. i just joined the site, and i really love it. thanks again, and i look forward to your reply. :-)

  11. BeBe says: #11

    Hi Vannessa, we used unsalted butter. We squeezed the lemons for juice……haven’t tried the pre-packaged lemon juice but if it is 100% lemon juice, I think it would be fine.

    Thanks for your nice comment about the site.

  12. Lonnie Bass says: #12

    I have to haul a cake 300 miles with no refrigeration and they want a lemon filling. Any suggestions? The lemon curd isn’t going to work for me! Any suggestions would be appreciated!

  13. Melissa Diamond says: #13

    Hi Lonnie– Country Kitchen SweetArt (and probably others) sell fillings that are very stable at room temp. I would call them and ask them about their lemon filling.

    link to countrykitchensa.com

    The only other option that I can think of would be flavor buttercream with lemon extract.

  14. Lonnie Bass says: #14

    Thank you so much Melissa!

  15. Josie Carnevale says: #15

    Hi, what does T mean for the buyer and lemon?

  16. BeBe says: #16

    I changed the recipe to read Tablespoon

  17. Josie Carnevale says: #17

    Thanks BeBe, you are a gem

  18. thyme2play says: #18

    Not very familiar with making any filling but I would like to make a blueberry curd for my lemon cake. Can I substitute cooked down blueberries for the lemon juice?

  19. BeBe says: #19

    Hi, I haven’t tried that but it sounds delicious. I think it should work. Let me know if you give it a try.

  20. thyme2play says: #20

    BeBe, thank you for responding to my question. I did make the blueberry lemon cured. I replaced 2 tbls lemon juice for 2 tbls of water. Then I used 7 tbls of the blueberry juice in place of the 4 tbls lemon juice. It was very good but I would have liked more of the blueberry flavor. I was afraid of making the filling too loose or I would have added more blueberry. I used it to fill a vanilla lemon cake (made using 2 boxes of vanilla cake mix and 1 box of lemon cake mix) so the blueberry really complimented the lemon flavor but the blueberry wasn’t as pronounced as I would have liked it to be.

  21. BeBe says: #21

    Hi thyme2play, I’m sorry it didn’t turn out quite as you hoped. I would like to give that flavor a try sometime. Based on what you have said, I think I might try using blueberry jam instead of juice. Maybe 4 or more Tablespoons of blueberry jam in place of the 4 Tablespoons lemon juice (depending on how thin it was). In addition to making the blueberry curd and to try to deepen the blueberry flavor I would thin 2 or more Tablespoons blueberry jam with water if needed and warm slightly to thin, then spread over the layers. Then I would spread my blueberry curd over this. I’ll let you know if I give it a try.

  22. Sahdia Naveed says: #22

    Hi, please tell can we use this filling in a cake,tha has to be coverd with fondant? in that case,should we refrigerat the cake and for how many days?

  23. Melissa Diamond says: #23

    Hi Sahdia– This does need refrigeration. What type of fondant do you use? We refrigerate Satin Ice brand fondant covered cakes often with no trouble.

  24. Paula M. says: #24

    Just made this today…very easy and so lemon tasting. Used some gorgeous lemons from the backyard and the egg yolks left over from a white cake I made using the whites only. Can’t wait to try it with vanilla buttercream and white cake..hope it turns out good. :-)….oh yes, how long will it stay fresh in a covered container in the fridge? Thanks!

  25. BeBe says: #25

    Hi Paula, you are so lucky to have a lemon tree in your back yard.

    I have kept lemon curd a week in the refrigerator and it was fine…….. I’m not sure beyond that number of days. I have read that it could be frozen but I haven’t tried that yet.

  26. Paula M. says: #26

    Thanks very much for your reply BeBe…you are right..having a lemon tree in the backyard really comes in handy!! :-)

  27. Ansa Hogan says: #27

    Im making a 6 inch cake with lemon curd filling. Will this be too much?
    Can this be halfed?
    Ansa

  28. BeBe says: #28

    Hi Ansa, this will fill a two layer 8 or 9 inch cake with a bit left over. I’ll add this information under the recipe.

    Yes, you can half the recipe. Hope you like it.

  29. James Mundy says: #29

    I made this previously and had no problems but after trying to make it tonight I ran into something that I did not remember from the last time. I mixed the sugar, cornstarch and water together and stirred it but it ended up thickening into a gel type of mixture that I don’t remember happening before. I know the mixture should thicken before adding the eggs in but I didn’t think it should it should be that thick. Can you let me know if I went wrong with this and possibly where?

  30. BeBe says: #30

    Hi James, I’m not sure what happened, possibly too much cornstarch was added is my best guess.

  31. melissa poua says: #31

    Used this with fresh strawberries for a strawberry lemonade filling. Fabulous!

  32. BeBe says: #32

    That’s great, thanks for letting us know.

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