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Lemon Curd

Lemon Curd Cake Filling
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Makes 1 3/4 cups| Hands-On Time: | Total Time:



  1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
  2. Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.
By May, 2011

Nutritional Information

  • Per ServingServing Size: 1/12 of recipe
  • Calories 158Calories From Fat 82
  • Fat 9g
  • Sat Fat 5g
  • Cholesterol 91mg
  • Sodium 34mg
  • Protein 2g
  • Carbohydrate 18g
  • Sugar 17g
  • Fiber 0g
  • Iron 0mg
  • Calcium 13mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow Cake With Lemon Curd Filling, Lemon Frosting, Chopped Pistachios, and Candied Lemons
Using this as a cake filling? After spreading the curd on the bottom cake layer, place the second layer on top and press gently. Step back and check that the cake is level and centered, then chill for 30 minutes before frosting.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.