Lemon Curd or Lemon Filling

Lemon Curd  Or Lemon Filling Recipe

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Maryanne Marshall


This recipe comes from England by way of my family.
My most often way to use lemon curd is a filling small pastry cups. (Lemon Tarts) )see recipe I posted for Pecan tarts for the pastry cup recipe)
Recently I used as a filling in my lemon cake (which I have posted), and it makes a very good cake, awesome!
Hope you enjoy...


★★★★★ 1 vote

fills approx. 2 1/2 dz. small pastry shells, or can use as filling for cake
5 Min
25 Min


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large eggs
1/2 c
lemon juice
**grated rind from 3 lemons**
2 c
1/2 c
melted butter (one stick) don't substitute margarine.

How to Make Lemon Curd or Lemon Filling


  • 1Put eggs into a double boiler and beat well (about 1 min)
    Add lemon juice, rind, sugar and melted butter.
  • 2Cook, stirring over rapidly boiling water until thick...20 to 25 min.
    Remove from heat... let cool.
    Store in covered container in fridge, up to a week.
  • 3This is great, because it can be made ahead, and have ready when you make the tart shells or cake.

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About Lemon Curd or Lemon Filling

Course/Dish: Other Desserts

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