Lemon Curd or Lemon Filling

Lemon Curd  Or Lemon Filling Recipe

No Photo

Have you made this?

 Share your own photo!

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


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.

Printable Recipe Card

About Lemon Curd or Lemon Filling

Course/Dish: Other Desserts