Flavorful and zesty, lemon curd offers the brightness of lemons while remaining balanced with a blend of rich egg yolk and butter. This delicious lemon curd adds a tasty twist to cake and tart filling and is perfect for flavoring your favorite buttercream.

Lemon Curd

Zesty Lemon Curd

1 cup butter, cut into pieces
3 eggs, beaten
2 cups granulated sugar
3/4 cup fresh lemon juice
Grated peel of one lemon

COMBINE all ingredients in the top of a double boiler.

COOK and stir over boiling water until thickened like pudding.

REMOVE from heat and cool.

STORE in the refrigerator up to 2 weeks.


adonovan Says... 5 Aug 2013 , 1:11pm

If I use this is a cake or cupcake filling how long can it be left out of the refrigerator?

LeanneW Says... 7 Aug 2013 , 3:08pm

You can certainly use lemon curd as a filling on it's own. I would use a damn though. You can also mix lemon curd into buttercream, which tastes awesome.

This recipe contains eggs and should not be un-refrigerated for more than 2 hours. You can find more information about this here: www.foodsafety.gov

stephdover4 Says... 10 Aug 2013 , 7:08am

Made this last night. It is really good and really simple.

Aunt Tillty Says... 12 Aug 2013 , 11:53am

The only thing I would add here is to strain the finished curd before it goes into its permanent container for storage. When using whole eggs, there are always tiny pieces of cooked egg white that I like to remove from the finished curd leaving it super smooth and creamy. I don't bother with a double boiler, either. I use a small enamel coated cast iron pot that cleans up quick and distributes the heat evenly. My 'go-to;' curd recipe is very much like this and I just LOVE it!!! Very easy ~ very fast and always GREAT TASTING!!

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