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 (7)


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.