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lemon curd filling (for a three layer cake)

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

Lemon Deserts reign as some of the most popular desserts in the world. This lemon curd filling for cake has just the right amount of sweet to leave you with that puckery goodness of a well prepared lemon dessert. The recipe does call for 1 1/2 cups of sugar. That is not a small amount, per se, but lemons do need a lot of sugar when baking with them. Make your favorite recipe for 3 cake layers of white cake. That should take about 3 cups of cake flour. Use this filling to top all 3 layers stacked on top of each other. Frost the sides with buttercream (use about 2 cups of confectioner's sugar).

yield 16 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For lemon curd filling (for a three layer cake)

  • 6 Tbsp
    butter, unsalted
  • 1 1/2 c
    sugar
  • 3 lg
    lemons, zest and juice
  • 1/8 tsp
    kosher salt
  • 4 lg
    egg yolks, beaten with 2 tbsp water

How To Make lemon curd filling (for a three layer cake)

  • 1
    Place all ingredients in a medium, heavy bottomed, pan.
  • 2
    Using med/lo heat, whisk constantly until thickened. You will need to whisk a little faster toward the end and even use an on burner/off burner technique. You do not want to scramble the eggs.
  • 3
    When thickened, transfer immediately to a bowl to stop the cooking process. Place bowl in another bowl of ice water if you want to use right away. Otherwise, cover with plastic when cooled and keep in the refrigerator until ready to use. Lemon Curd can be made a day or two in advance of baking your cake.
  • 4
    This makes plenty for a 3 layer 9 inch cake. Frost the sides, if desired, with your favorite white icing.
  • 5
    Note: lemon curd must be kept refrigerated. Your cake can set out for an hour before slicing. Return any unused cake to the fridge.
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