If you like lemon, you are going to LOVE this easy and delicious homemade Lemon Curd Recipe! It has a wonderful silky smooth consistency and flavor with just the PERFECT amount of lemony tartness.
This lemon curd recipe is our favorite lemon filling for cakes and cupcakes, and it is a snap to make!
Lemon curd pairs wonderfully with white cakes, yellow cakes, and coconut cakes, but my FAVORITE is with our homemade Lemon Cake!
I just love lemon desserts, and everything about this filling is pure heaven.
This lemon curd filling has a delightful silky smooth consistency, and you’ll love how easily this light and flavorful filling comes together!
When using this lemon filling for cupcakes, try injecting the lemon curd into the unfrosted cupcakes with a disposable piping bag!
I usually use a tip 12 for this. Just insert the piping tip into the top of the cupcake and give it a little squeeze.
Instant lemony flavor boost! Top off your cupcakes with a swirl of Lemon Cream Cheese Frosting (linked below) for an incredible dessert.
Enjoy the recipe!
Lemon Curd Filling
Ingredients
- 3/4 cup (150g) sugar
- 1/4 cup (30g) cornstarch
- 1 cup (236g) water
- 2 large egg yolks, lightly beaten
- 2 Tablespoons (18g) butter
- 1 Tablespooon grated lemon zest
- 4 Tablespoons fresh lemon juice
Directions
- Combine sugar, cornstarch and water in a saucepan over medium heat. 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 pouring the egg mixture back into the saucepan. 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.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
- * 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
- Makes 1 1/4 cups
Attention Lemon Lovers: Make sure to try our tried and true Lemon Cake Recipe from scratch! This is one of our most popular scratch cake recipes!
If you are looking for a great lemon frosting to go along with this amazing lemon curd filling, our Lemon Cream Cheese Frosting recipe is perfect!
I’ve never met a cream cheese frosting recipe that I didn’t love, but there’s just something about the Lemon-Cream Cheese flavor combination that is out of this world!
Thanks for stopping by! Make sure to check out our Recipes section for more of our FAVORITE cake, frosting, and filling recipes!
Hey, I wanted to try this recipe but I had some questions. First, I was worried that it will smell like eggs if I make the tiniest mistake. How could this be avoided? I was also wondering whether I could use a double boiler instead of direct heat. Thank you in advance! I am planning to use the curd for your gingerbread cake, do you think it will be a nice combination?
Hi I was wondering if I could use a double boiler for this recipe. Thanks in advance xo
Hi Maria, We have never had the lemon curd smell like egg and I don’t remember anyone contacting us with that issue. You can use a double boiler but it is not necessary and will take longer to make if used. Remember that the curd will thicken further as it cools, becoming quite thick after refrigeration. Yes, gingerbread cake and lemon will be great together.
Hi Becky, Check above for double boiler answer
How long is this safe at room temperature?
Hi Holly, As you know, the completed cake needs refrigeration, take out an hour or so before serving. The temperature of the room where served is a factor, but we have had the cake out for 3 hours with no problem.
Can you use this for a lemon pie ,I have a extra crust
Hi Laura, We have never used this for a pie. We have used the lemon curd for bite size tiny lemon tarts, topping them with a little whipped cream.
My mother made this when I was young. She added crushed pineapple and served over sliced angel food cake. Loved it.
Hi Liz, That does sound delicious. Melissa and I just completed a pineapple coconut cake today with a pineapple filling, and yours would be a great filling for it also. Thanks for your post.