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homemade lemon curd in small jar with blue striped towel
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Thick Lemon Curd for Cake Filling

Thick, sweetly tart lemon curd filling. Creamy and smooth, perfect for filling cakes, cookies or spreading on toast.
Course Dessert, Spreads and Fillings
Cuisine American
Keyword lemon curd,cake,cookies,filling
Prep Time 15 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 25 minutes
Servings 16 tablespoons
Calories 44kcal

Equipment

  • lemon zester
  • heavy saucepan
  • whisk

Ingredients

  • 3 tablespoons unsalted butter
  • ⅓ cup granulated sugar
  • 2 eggs
  • ¼ cup lemon juice (freshly squeezed)
  • 2 tablespoons lemon zest

Instructions

  • In a mixing bowl, use a hand mixer to beat the butter.
  • Add the sugar and blend together.
  • Add the eggs, lemon juice and zest and mix together.
  • Transfer into a medium saucepan and constantly stir the lemon mixture over medium-low heat until it thickens - about 10 minutes.
  • Once the lemon curd has thickened, strain into a bowl.
  • Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.

Notes

Be sure to keep the temperature on your burner on medium-low to avoid scorching the lemon curd.