Store-bought lemon curd pales in comparison to this homemade, deliciously tart lemon curd cake filling! It's a creamy spread made with real lemons, sugar, eggs, butter, and salt. It's perfect for lemon lovers and can be used in so many ways, like filling cakes, cupcakes, pies, tarts, and more!
This lemon curd cake filling is creamy like a custard with a tart, zingy bite from fresh lemons! You can find it in most grocery stores near the jams and jellies, but the store-bought stuff never has the same essence as homemade.
After you whip up this simple homemade lemon curd filling, you'll never want to buy a store-bought jar again- it just doesn't compare! The key to achieving the perfect lemon curd? Stirring in cold butter at the end. This step gives the curd an incredibly silky, smooth texture and helps thicken it up perfectly.
Of course you can use this curd in so many lemon desserts. Lemon meringue pie and lemon bars are the most obvious, but you can also use it to fill lemon lavender cupcakes or a lemon poppyseed cake, swirl into the dough of lemon poppy seed cookies, or drizzle over ice cream or a lemon mug cake!
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Why This Recipe Works
- It's easy to make. Making your own lemon curd at home is easier than you'd think! There's no egg tempering and no beating eggs and sugar together with a mixer. Everything is just stirred together and gently heated in a pot for a luscious curd.
- It's not eggy! Some lemon curd recipes have a strong egg taste, but since this one has a whole egg in it, it just tastes like a big burst of lemon!
- Super smooth and sharp flavor. Sifting and then stirring cold butter into the curd makes it ultra smooth! Rubbing the sugar and lemon zest together before cooking releases all those tart, bright, sharp flavors lemons are known for.
- Delicious on everything. Of course you can use this curd to fill lemon cakes and cupcakes, but it's also delicious in lemon bars, tarts, pies, lemon cheesecake, and lemon bar cookies! You can also drizzle it over lemon pancakes, scones, toast, or English muffins for a breakfast treat.
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Lemon zest- This is the yellow part of the outside of the lemon, or the peel. It's full of flavorful lemon oil that makes this curd even more vibrant. You'll need a Microplane citrus zester or grater to remove thin lemon peel, avoiding the bitter white pith!
- Granulated sugar- Regular white sugar or cane sugar work.
- Egg and egg yolks- The yolks make the lemon curd bright yellow and extra smooth and creamy. The lone egg white lightens it up a bit. Use all yolks for a thicker curd. Make sure the eggs are brought to room temperature before you start.
- Lemon juice- Make sure to use fresh lemon juice for the best bright lemon flavor! Bottled lemon juice has additives and doesn't taste nearly as good. You can squeeze the lemons by hand or use a citrus squeezer to make the task easier!
- Cold butter- Cold butter is crucial for lemon curd! It makes it extra rich and gives a glossy sheen. Cubed butter is the easiest to whisk in. Salted or unsalted butter both work fine.
Substitutions and Variations
- Lemon substitute: This recipe works great with other citrus too! I've made blood orange curd with blood orange juice and zest, but you can also try with limes, oranges, grapefruit, or a combination.
- Add flavor extracts: For an even stronger lemon flavor (I don't think it's necessary, but you do you!) add a tiny bit of lemon extract. Vanilla extract would be delicious and mellow out the sharpness a bit too.
Step by Step Instructions
Step 1: Start by adding the lemon zest and sugar to a medium saucepan (not heated!). Rub the ingredients together between your fingers. This makes the lemon zest release its oils for a stronger lemon flavor and aroma!
Step 2: Add the egg, egg yolks, lemon juice, and salt to the saucepan. Whisk until smooth with no chunks of egg left over.
Step 3: Place the pot on medium-low heat and stir frequently to prevent the bottom from burning. Cook until bubbling (but not boiling) and thickened. The curd should coat the back of a spoon or rubber spatula.
Step 4: Take off the heat and strain through a fine mesh sieve into a non-metal large bowl (avoid reactive materials like aluminum! They can cause a metallic aftertaste.) if the curd is lumpy. This removes the chunks of lemon zest for a super smooth filling!
Stir in the cold cubed butter. Let the butter melt, and whisk until smooth.
Step 5: Cover the bowl with a piece of plastic wrap to prevent a film or skin from forming on top of the curd or transfer to a glass mason jar with a tight fitting lid. Refrigerate for about 2 hours until chilled. The curd will thicken more as it cools.
Once it's chilled and thick, your curd is ready to use!
Expert Tips
- Use a non-reactive pot. Lemon curd is highly acidic because of the lemon juice. If you make lemon curd in a pot made of reactive materials (like aluminum), your lemon curd might take on a metallic flavor. Non-reactive cookware, like stainless steel, enamel, or ceramic, won't react with the acid in the lemon juice, preserving the curd's bright, fresh flavor with no metallic aftertaste! You'll also need a stainless or silicone whisk for the same reason.
- Use fresh lemons. Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice as it lacks the vibrancy of fresh lemons.
- Cook low and slow. Cook the lemon curd over low to medium heat to prevent it from curdling. Patience is key to achieving a smooth, creamy texture.
- Stir frequently. Stir the mixture constantly with a heatproof spatula or wooden spoon to prevent it from sticking to the bottom, burning, and to ensure even cooking.
How to Fill a Cake with Lemon Curd
Like my blueberry filling and strawberry cake filling, this lemon curd filling is delicious between lemon cake layers or in a white cake!
Start by making sure the cake layers are completely cool and level them with a serrated knife to make them perfectly flat if necessary.
Place the first cake layer on a cake board and pipe a ring (or dam) of frosting around the edges using a piping bag to prevent the lemon curd from seeping out.
Next, spoon the lemon curd into the center of the cake layer and spread it evenly using an offset spatula, making sure it reaches the dam or the edges of the cake. Place the second cake layer on top and repeat if you have multiple layers.
Once all layers are filled, crumb coat, frost, and decorate your cake as desired!
Storage and Freezing
Store the lemon curd in an airtight container in the refrigerator for 1-2 weeks.
Freezing
Freeze in a sealed container for up to 3 months. Pop it in the fridge to thaw the night before you want to use it.
Frequently Asked Questions
If your curd is runny, it may not have been cooked long enough. Make sure it reaches 170ยฐF (77ยฐC) and thickens to coat the back of a spoon.
Lemon curd filling might look thin when you take it off the heat, but it thickens up to a nicely pourable consistency in the fridge. If you want it to be a bit thicker, add 1 teaspoon of cornstarch to the mixture once it begins to thicken on the stove.
Curd fillings can get grainy if the sugar isn't fully dissolved. It might also be curdled if overcooked. To prevent this, make sure to stir in the sugar well and cook over medium heat.
You can fix curdled lemon curd by blending it with an immersion blender until smooth.
Yes, you can double the recipe. Just make sure to use a larger saucepan to accommodate the increased volume!
I have an eggless lemon curd recipe if you can't eat eggs!
More Frostings and Cake Fillings to Try
๐ Recipe
Lemon Curd Cake Filling
Equipment
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Ingredients
- 100 grams granulated sugar
- 1 tablespoon lemon zest from ยฝ-1 lemon
- 1 large egg room temperature
- 2 egg yolks room temperature
- 115 grams lemon juice
- โ teaspoon salt
- 57 grams cold butter cubed
Instructions
- Add lemon zest and sugarย to aย medium saucepan. Rub together between your fingers to release the lemon oils.100 grams granulated sugar, 1 tablespoon lemon zest
- Add the egg, egg yolks, lemon juice, and salt. Whisk until smooth with no chunks of egg left.ย1 large egg, 2 egg yolks, 115 grams lemon juice, โ teaspoon salt
- Place the saucepan on medium-low heat. Cook until bubbling (not boiling) and thickened, stirring constantly to prevent it from burning and sticking to the bottom of the pan. It should coat the back of a spoon.ย
- Immediately take off the heat and strain through a fine mesh sieve into a large bowl. Whisk in the cold butter until fully melted and combined.57 grams cold butter
- Cover with plastic wrap to prevent a film or skin from forming. Refrigerate for about 2 hours until chilled. The curd will thicken more as it cools. Once it's chilled, the curd is ready to use!
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