Go Back
Judy John

Lemon Curd Filling

This Lemon Curd Filling offers a silky texture, bright citrus flavor, and versatile sweetness that works beautifully in cakes, tarts, cookies, and pastries.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Lemon Curd
  • 4 large egg yolks room temperature
  • 0.75 cup granulated sugar
  • 0.5 cup fresh lemon juice strained
  • 1 tbsp lemon zest finely grated
  • 6 tbsp unsalted butter cubed

Equipment

  • Mixing Bowl
  • Saucepan
  • Whisk
  • Fine Mesh Strainer
  • Spatula
  • Freezer
  • Tray
  • Measuring Cups
  • Storage Container
  • Oven

Method
 

  1. Whisk egg yolks, sugar, lemon juice, and lemon zest until smooth.
  2. Place the mixture in a saucepan over medium-low heat.
  3. Cook while whisking constantly until the curd thickens noticeably.
  4. Remove from heat and stir in butter until silky and glossy.
  5. Strain the curd for an extra smooth texture if desired.
  6. Transfer to a bowl and cover the surface directly with plastic wrap.
  7. Chill completely before using as a filling or spread.

Notes

For a softer consistency, reduce cooking slightly. For a thicker filling, cook a little longer while stirring constantly. Freeze lemon curd in airtight containers for up to three months and thaw in the refrigerator. Stir gently before assembly for the smoothest texture. Customize flavor with lime, orange, grapefruit, or vanilla. Store covered in the refrigerator for up to one week.