Baking & Pastry > Fillings & Assembly > Cake Fillings > Curds (Lemon, Raspberry)

Lemon Curd Cake Filling

A bright and tangy lemon curd, perfect for filling cakes, tarts, or enjoying on its own. This recipe balances sweetness and acidity for a refreshing flavor.

Prep Time
15
Cook Time
15
Servings
Yields about 2 cups
Ingredients
  • 4 large Lemons
  • 1 cup Sugar
  • 4 large Eggs
  • 2 large Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 pinch Pinch of Salt

Zesting and Juicing

Begin by zesting the lemons, ensuring you only get the yellow part of the peel and avoiding the bitter white pith. Then, juice the lemons. You should have about 1/2 cup of lemon juice.

Combining Ingredients

In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), whisk together the lemon zest, lemon juice, sugar, eggs, egg yolks, and salt. Make sure the bottom of the bowl doesn't touch the water.

Cooking the Curd

Cook, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 10-15 minutes. The curd is ready when you can run your finger across the back of the spoon and a clear line remains.

Adding Butter

Remove the bowl from the heat and stir in the cold, cubed butter until it is completely melted and the curd is smooth. Be patient and stir well to ensure the butter is fully incorporated.

Straining and Cooling

Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps or zest. This will result in a silky-smooth texture. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to fully set and cool completely.

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FAQ

  • How long does lemon curd last?

    Lemon curd will last in the refrigerator for up to 1 week, stored in an airtight container.
  • Can I freeze lemon curd?

    Yes, you can freeze lemon curd for up to 2 months. Thaw it in the refrigerator overnight before using.
  • My lemon curd is too tart. What can I do?

    If your curd is too tart, you can add a tablespoon or two of powdered sugar after it has cooled, tasting and adjusting as needed.