A slightly thicker version of lemon curd with just as much ‘zest,’ I use this to fill cupcakes, but you could also layer it with shortcake, use it to fill a tart, or use it in a parfait! You can also serve this with fresh berries and scones (see below for more options).

Ingredients

  • 1 cup granulated sugar
  • 1 tsp corn starch
  • 1 tsp lemon zest
  • 2/3 cups lemon juice
  • 4 large eggs (room temperature); you will use two eggs whole and two yolks
  • 6 Tbsp (3 ounces) unsalted butter

A Note on Lemons

Various sizes and types of lemons will yield different amounts of zest and juice. Having made this recipe many times, I find that I use 2 large or 4 medium lemons to yield about 1/3 c lemon juice – so I buy ready-made lemon juice to make up the difference. I have also found that Meyer lemons yield more zest…so I only need the zest of 1 Meyer lemon to obtain 1 tsp of zest, whereas when I use other lemons, I need two to get enough zest! So…my advice would be to always have an extra lemon or two on hand when planning on making lemon curd!

lemon curd filling
Luscious lemon curd filling complements a white chocolate Cupcake Cloud

Tools & Timing

  • Heatproof whisk
  • Large spatula
  • Electric beaters
  • Medium pan, preferably with high sides (I use a 2 quart sauce pan)
  • Measuring cups and spoons
  • Prep bowls (2 large and 2 small)
  • Cooling rack
  • Large glass bowl for cooling (see notes in step 10 below)
  • Plastic wrap
  • Storage container (if using later)
  • Prep and cook time: 15 min; cooling time: 60 min
  • Yield: almost 2 cups
  • Lasts 1-2 weeks in the fridge

Background

I really love the “Perfect Lemon Curd” recipe from Homemade & Yummy; however, I wanted something a little thicker to use as a cupcake filling. With some experimentation (which involved a shift of ingredients and some changes in the cooking process), and a few additional tips and tweaks, I now give you my Lemon Curd Filling recipe!

This recipe is adapted from Homemade & Yummy’s Perfect Lemon Curd

Step-by-step

Prep:

  1. Let eggs and butter come to room temperature (get them out of the fridge about an hour before you begin)
  2. Zest the lemon(s) for 1 tsp of lemon zest – keep in mind that various lemons will yield different amounts of zest…that’s why you should have 2 lemons handy for this recipe!
  3. Squeeze the lemons – I find that 2 large lemons yield about 1/3 c of juice; measure out remaining juice to make a total of 2/3 cup
  4. Separate two yolks; place them in a bowl with the cracked whole eggs 
  5. Carefully whisk together corn starch and sugar (you don’t want a cloud of corn starch in the air)
lemon-curd
Store in a cute jar; it lasts well in the fridge for 1-2 weeks

When you’re ready to cook:

  1. Using electric beaters, cream (whisk) the butter until it is blended and smooth – this takes about 15 seconds on medium low speed 
  2. Add ½ sugar/corn starch mixture and beat on low; then, once the sugar/corn starch is mostly blended, add the rest. *Mixture will begin to look fluffier as it blends, but will not be completely blended (incorporated) due to the corn starch
  3. Add eggs, one yolk at a time, beat until each yolk is incorporated; once all eggs are added, beat for an additional 1-2 minutes.
  4. Slowly whisk in lemon juice, a little bit at a time (I add about 1-2 Tbsps at a time), blending after each addition. PS: don’t worry if the mixture looks a bit lumpy! Because of the acid in the lemons, the mixture may separate slightly – it will smooth back together once we start cooking 
  5. Transfer to medium pan.
  6. Cook over low heat, whisking continually, until mixture is smooth (about  2 minutes and 45 seconds).
  7. Once mixture looks like it coming together again, increase heat to medium and cook, whisking slowly and continually, until mixture just begins to boil (about 4 – 5 minutes).
  8. Return heat to low and cook an additional 2 minutes to encourage mixture to thicken; continue to whisk slowly and evenly!
  9. Remove from heat and stir in zest.
  10. Using a large spatula, transfer into a glass bowl or pan – choose a pan that wide so your mixture is about an inch thick once you transfer it (my bowl is 7 in in diameter with straight sides (so the bottom has the same width as the top). 
  11. Immediately cover with plastic wrap PLACING PLASTIC DIRECTLY on the surface of the Lemon Curd Filling (lightly lay wrap on top of bowl – working in sections, gently lift wrap, ease it down onto the curd, and then move to the next section.
  12. Place bowl onto a cooling rack to encourage air flow underneath
  13. When curd filling is cool (check by placing your hand on the bottom of the bowl – it should be cool – this takes at least an hour), transfer to storage container(s) or your choice and put in fridge.

*If I’m using this as a filling, I simply leave it in the glass bowl for later use; if I’m using it as a condiment, I put it in a cute jam jar!

Uses

I LOVE using this sweet curd filling to make my Cupcake -in-a-jar recipe…to fill tarts…and to create my No Bake Cheesecake Cups! I also spread it with cream cheese on toast for a delightful, easy brunch.