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!
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!
Yay! So glad that you tried (and loved) it!! We love it too!
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!
Should the cake filled with lemon curd be refrigerated?
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.
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.
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.
Yes ma’am, it kind of stinks; but am so thankful that home-based cake bakers are finally legal in Texas (since September).
You are right, we’ll celebrate that victory for the home based bakers!!
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. :-)
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.
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!
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.
Thank you so much Melissa!
Hi, what does T mean for the buyer and lemon?
I changed the recipe to read Tablespoon
Thanks BeBe, you are a gem
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?
Hi, I haven’t tried that but it sounds delicious. I think it should work. Let me know if you give it a try.
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.
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.
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?
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.
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!
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.
Thanks very much for your reply BeBe…you are right..having a lemon tree in the backyard really comes in handy!! :-)
Im making a 6 inch cake with lemon curd filling. Will this be too much?
Can this be halfed?
Ansa
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.
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?
Hi James, I’m not sure what happened, possibly too much cornstarch was added is my best guess.
Used this with fresh strawberries for a strawberry lemonade filling. Fabulous!
That’s great, thanks for letting us know.
just made this for strawberry lemonade cupcakes, and I don’t think I will have enough by the time I need to use it for frosting… its soooo good, thank you :)
Made this tonight—YUM!!! and so very easy. Thanks so much for sharing this recipe.
This note is probably much too late to help James, but if you follow the instructions exactly, it will turn out great. Make sure to whisk constantly. Mine was thick also but once it was finished on the heat, I added the butter, zest, lemon juice and whisked it a bit, it was fine–did I mention it was YUMMY!!!
Again, thanks for sharing.
I just love all the recipes, ideas and information your cake school site provides. You are the best!!!
I have a question….If i make the white cupcakes and fill them with the curd filling, can I freeze them until I need them? Also can I freeze the cupcakes if I frost the ahead of time with the cream cheese frosting?
Thank You for your guidance!
HI Debbie, Thank you for your nice comments about the site. Yes, you can freeze the cupcakes filled with lemon curd. We usually do not freeze our frosted cupcakes. It is easier to freeze unfrosted, there is no worry about damaging the swirl of frosting, just out preference. You can freeze your cupcakes, the important thing is for them to be air tight while frozen.
THANK YOU:)
I have made this twice now and it is so delicious! I do run mine through a strainer to get out the little tiny bits of cooked egg I always seem to get and then add the zest last. It is my favorite. Yummmmm! Thanks so much.
I’m so glad to hear it, Terri! xoxo
Is there a low carb sugar free version of this. I love lemon 🍋
How long can this stay out of the fridge for? I read in previous comments to remove from the fridge 1.5 hrs before serving but if it is for a wedding and sitting at room for about 3 hrs will that effect anything? Thank you
Hi Mary, I am sorry but I have not experimented with a sugar free version of the recipe.
Hi Alexina, When lemon curd is used as a cake filling the cake does need to be refrigerated. I like to take it from the refrigerator just to take the chill off the cake a bit. The cold cake will help to keep the lemon curd cold. Just to be on the safe side and not knowing the temperature at the event, 2 hours out maximum.
Thank you BeBe for replying. Perhaps choosing another cake filling is best then. I’m conflicted on choosing a cake filling ( as the bride is open to any flavour) because a lot of them need to be refrigerated and the cake will be sitting at room temperature for about 3 hrs before cutting. Are there any cake fillings that you can recommend that can stay at room temperature for a few hours? Thank you :)
Hi Alexina, Buttercream is the safest way to go. If you want a lemon flavor, I would use the Classic Vanilla Buttercream (all butter) recipe on the site. Use 1 teaspoon vanilla and 1 teaspoon lemon extract along with the zest of a lemon. I don’t know the size of your cake, but you would need to double the recipe to have enough for decorative piping. You could also use a very simple raspberry buttercream. Spread a thin layer of raspberry jam on the cake layer, then tint your buttercream a light pink and add raspberry extract (to taste). There is also the Simple Spreadable Ganache recipe, if chocolate fits what you have planned. It is a 2 to 1 recipe (chocolate to cream). It can be whipped and spread between layers and left out for a day. Hope all goes well.
Thank you so much for the suggestions! I appreciate you taking the time to reply 🙂 xx
Hi. If I made a strawberry or raspberry filling would it be able to stay at room temperature for a few hours? I was thinking of doing a layer of buttercream – make a dam then a strawberry filling on top. Do you have a strawberry filling recipe, I was looking but couldn’t find one on your site. Thanks!
Hi Alexina, Yes, the strawberry or raspberry filling would be fine to use for a wedding.
Strawberry Filling
1/2 to 3/4 cup water
3 T. cornstarch
2 1/2 cups strawberries, frozen or fresh cut into thin slices
1/2 cup sugar – more if strawberries are not sweet enough
Whisk the water and cornstarch in a saucepan. Add the sugar and strawberries. Cook over medium heat until the mixture thickens 10 min. or more, depending on the amount of berries. Cool completely before using. Can be kept in the refrigerator 4 or 5 days.
The cakeboss raspberry cake filling is good, here is a link to the recipe, it takes a short while to load but it should come up for you,link to cakeboss.com
Wonderful! Thanks a million
Hi! Just wanted to say that I used this recipe as a filling for my daughter’s birthday cake and oh my goodness it tastes amazing!! It was easy to make too! Thanks for sharing :)
Hi Alexina, I am so happy you like the recipe!! Thank you so much for posting your thoughts.
Every time I make lemon curd the curd is nice and smooth. After refrigeration over night I have to whip again. The butter and perhaps the liquid separates but the butter solidifies in small pieces. Unfortunately whipping it does. not smooth the filling out. Do you have any suggestions why this happens. Therefore the filling after refrigeration is never smooth but has little clumps in it. Thank You
Hi Pat, If the butter solidifies in small pieces, the mixture was not hot enough when the butter was mixed in. Since you said the curd was smooth right after making it, I think possibly to much of the egg white might be going into the mixture with the egg yolks and the pieces you see are actually pieces of cooked egg. Do you have an egg separator for separating the yolk from the white? Some people pour the curd through a strainer after it is cooked to get out any solid pieces, though this does not seem to fit your problem since yours is smooth upon completion. Do you think either of my suggestions could be a possibility?
Hi Bebe . Thanks for your suggestions on the lemon curd. I tried to be very careful about the whites being left with the yolks. The curd I take from the burner pull it aside and then add the butter and vanilla or lemon flavoring . The chunks appear after it’s refrigerated .hard like little chunks like butter which I don’t understand because the butter was melted into the lemon card right off the burner.
I googled the problem to find other possible causes. One suggestion was that overcooking can cause the problem, also not stirring the mixture constantly. When refrigerating, press plastic wrap onto the surface of the curd so a thin crust won’t form on the top. If a crust did form, I don’t think you would refer to it as chunks but I wanted to add this possibility also.
have you made a strawberry or rasberry filling
Hi Sarah, This is a strawberry filling that I have used.
Strawberry Filling
1/2 to 3/4 cup water
3 T. cornstarch
2 1/2 cups strawberries, frozen or fresh, cut into thin slices
1/4 to 1/2 cup depending on the sweetness of the strawberries
Whisk the water and cornstarch in a saucepan. Add the sugar and strawberries. Cook over medium heat until the mixture thickens 10 min. or more, depending on the amount of berries. Cool completely before using. Can be kept in the refrigerator 4 or 5 days.
Do you have an estimate in grams for the amount of yolks? I have few from yesterday in the fridge, I would like to use them for this.
Hi Nair, one large egg yolk is approximately 18 grams this recipe has 2 yolks so 26 grams.