Lemon Curd Filling

Lemon Curd Filling

I made this as a filling for a birthday cake for my three-year-old’s birthday. The filling got rave reviews from the grandparents and aunts.  At first, I used a recipe that only used the egg yolks.  I couldn’t get it to set properly, so I added in the whites to the mixture and I was happy with the results.  I have read other recipes that require a double boiler, I didn’t find that necessary to make an acceptable filling for a kid’s birthday cake.  However, I may give the double boiler method a try in the future.  I have used the double boiler method with success to make custard and flan.   I think that using a fresh lemon is very important for this recipe since the lemon flavor is front and center.

Quick Recipe


  • 1 fresh lemon
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • pinch of salt


  1. Squeeze the juice of a lemon into a small bowl.
  2. In a small saucepan over low heat whisk together lemon juice, eggs, sugar, and salt.  Whisk continuously until the mixture is the consistency of mayo, about 15 minutes.
  3. If there are any lumps, strain the mixture through a fine mesh metal sieve into a medium bowl.
  4. Cool in the refrigerator and then use as a filling for a cake or cupcakes.

Serving Suggestions

  • use as a filling in a cake or cupcakes.
Eggs in a bowl
Saucepan of lemon curd

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