This is the most fabulous lemon curd recipe ever. It is my most requested filling, and anyone who like lemon will love this. It’s not sickeningly sweet like some lemon fillings can be. It got a great citrus/tart taste that compliments any yellow or white cake.

Lemon Curd


  • 5 eggs (2 whole; 3 yolks)
  • Zest of 2 lemons
  • Juice of 2 lemons (strained)
  • 6 TBS sugar
  • 1/4 cup unsalted butter


    Use a double-boiler and heat water to a gentle simmer. Place all ingredients in double-boiler. Stir with a whisk until butter is melted and sugar is dissolved. Cook about 3 minutes longer until the curd coats the back of a spoon. (I usually do it for a little longer than this.) Pour curd through a fine-mesh sieve. Cover with plastic wrap immediately and poke 2-3 holes with a knife. Refrigerate immediately for at least 3 hours.


Sweetcakes23 Says... 24 Dec 2010 , 11:03pm

Sounds great! I was wondering if I could turn this into an orange citrus filling, but substituting the lemons for oranges?

shug-e-bee Says... 17 May 2011 , 10:33am

this sounds tasty! Has anyone ever used this lemon curd mixed into a buttercream or with cream cheese/ buttercream? I have the most amazing homemade mixed berry jam I'd like to pair with a lemon cheesecake/ buttercream filling for a WASC.

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