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Lemon curd buttercream

This recipe is really delicious and very popular especially for weddings. I usually use it with yellow cake.

Lemon curd buttercream


  • 2 sticks of butter, at room temperature 1 cup crisco shortening (no trans fat type) or I also use Earth's Balance shortening (great taste) 2 lb bag of 10x ( confectioners sugar) 1 jar of Lemon curd (Dickensons)


  1. Mix butter and shortening until fluffy. All sugar and whip well. Add the lemon curd and mix until completely combined. And ENJOY!
  2. Of course you can make your own lemon curd but I don't have the time for that.

Comments (10)

Where do you buy lemon curd? Is it in the grocery store and if so which section should I look? Thanks
You can find the lemon curd on the same aisle as jams/jellies.
I make this all the time and everyone just raves about it! Thanks for the recipe!
Does this buttercream need to be refrigerated because of the lemon curd? I'm looking for a lemon filling recipe that doesn't need to be refrigerated.
Does anyone know how much this makes? It sounds delicious and want to try it out this week.
What is the size of the lemon curd jar?
 is it possible you could explain these quantities in grams and is crisco just white vegetable fat? Im from england and butter comes in blocks of 250g here. Also how big is the jar of lemon curd? Is it your average jam jar size?
What is the size of the jar of lemon curd? I make my own and would like to know how much to add. Thanks in advance,
I should have done this first....I just googled "Dickensons lemon curd" and found the manufacturer site. It shows the lemon curd as a 10 ounce jar.
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