Lemon Curd Filling (for a three layer cake)

Garrison Wayne


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).

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10 Min
20 Min
Stove Top


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


1Place all ingredients in a medium, heavy bottomed, pan.
2Using 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.
3When 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.
4This makes plenty for a 3 layer 9 inch cake. Frost the sides, if desired, with your favorite white icing.
5Note: lemon curd must be kept refrigerated. Your cake can set out for an hour before slicing. Return any unused cake to the fridge.

About Lemon Curd Filling (for a three layer cake)