Give your homemade cakes and cupcakes a burst of bright flavor by making your own lemon curd cake filling! This version is lusciously creamy thanks to a special ingredient, and it's my secret for making the best lemon curd cake ever. Perfect for adding a sunny lemon flavor to all of your favorite desserts!
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Equipment Checklist
To make this lemon custard filling for cake, you'll need a few simple kitchen supplies you likely already have on hand. Assemble your supplies before you get started to make the recipe even easier.
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Nonstick will make it much easier to avoid burning the curd, and cleanup will be a breeze.
There's quite a bit of stirring and whisking here, so it's best to use a tool made for the job.
Straining your lemon curd is an easy way to ensure a smooth, glossy consistency (and no eggy clumps).
Why You'll Love This Lemon Curd Filling
- Failproof recipe - Thanks to our good ol' friend Instant Clearjel, this homemade lemon curd is easier than ever before. You'll still need to heat the egg yolks on the stove, but you can skip the fussy double boiler and use a regular pot. I know that sounds sacrilegious, but trust me, it really works!
- Bright, sunny flavor - There's no doubt about it. Lemon curd tastes like pure sunshine, and this particular lemon curd recipe is packed with fresh flavor! The trick is to use fresh lemon juice (always) and to add the lemon zest, too. The lemon lovers in your life will go wild for it!
- So versatile - Tart lemon curd is the ideal cake filling for your spring and summer bakes! It's absolute heaven in my lemon curd cake recipe, but you can also use it to add a cheery pop of flavor to my blueberry cake, white cake, and more. It's also a wonderful topping for waffles, pancakes, or even vanilla ice cream with fresh berries. So good!
Ingredients
This lemon custard filling requires only a handful of ingredients. It's very simple, but you'll want to follow the steps in the recipe card carefully to get the best results.
You'll need:
- Instant Clearjel
- Sugar
- Lemon zest and juice
- Egg yolks (room temperature is best!)
- Salted butter
Pro Tip
Although you can certainly make lemon curd without Instant Clearjel, this version results in a deliciously thick lemon curd with a super smooth mouthfeel. It's extra special!
Variations
This method is a basic recipe that works with other citrus juices as well. Try making lime curd, orange curd, or grapefruit curd for a totally different flavor profile!
Lemon Curd Cake - You can tell by the name that this tangy curd is the key ingredient in my lemon layer cake. You can always trim the lemon cake layers into smaller rounds to make the most delicious mini cakes! Top them off with lemon slices for a beautiful presentation.
Lemon Drizzle Layer Cake - Sneak some lemon curd into this lemony cake for an extra burst of flavor. It pairs perfectly with the lemon buttercream!
Mix and Match Cake Fillings - My vanilla almond cake recipe is very versatile and can be paired with countless fillings.
Since lemon works so well with berries, consider alternating it with my other cake fillings, like my strawberry or blueberry compotes, for an extra pop of flavor.
Fill a cupcake - After baking a batch of my vanilla cupcakes, use a cupcake corer or knife to remove the center. Add a dollop of this homemade lemon curd, then decorate with lemon frosting or my bakery-style vanilla buttercream!
Make cake cups - One of my favorite ways to use extra scraps of my moist cake recipes is to make cake cups! These portable parfaits taste amazing with a little lemon curd filling, vanilla frosting, and many of the different bakery-style cake recipes on the blog.
Storage
Lemon curd should be stored in an airtight container in the refrigerator for approximately 1-2 weeks. To prevent the curd from developing a skin, place a piece of plastic wrap directly on top of the curd in the container.
Pro Tips to Remember
- Cook the egg yolks over low heat - The goal is to warm them gently, and if the heat is too high, they can become a scrambled mess. This is also why you should always sieve the lemon curd!
- Use room temperature ingredients - It's best to let the egg yolks and butter come to room temperature for 1-2 hours before you get started. Cold butter doesn't work quite as well as room temperature butter in this recipe.
- Use real lemons - I know it's handy to reach for the bottle of lemon juice concentrate, but you'll get so much more flavor from the real deal. It's worth it to get fresh lemons and juice and zest them yourself.
- Salted butter is best - This is the opposite of what most bakers say, but I promise you that salted butter is way better than unsalted butter here! Salt brings out the flavor, making this lemon curd taste even more delicious.
- Save the egg whites - This recipe is a great way to use the leftover egg yolks from making meringues or my Vanilla Almond Cake, but if you just need the curd, save the egg whites to add to your breakfast!
Wouldn't this lemon custard filling be the perfect choice for Mother's Day or a summer birthday cake? It's the key to some of my favorite lemon desserts, and I think you'll feel the same way after just one taste! If you love recipes like this, be sure to follow @amycakesbakes on social media or subscribe for email updates. Happy Baking!
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📖 Recipe
Lemon Curd Cake Filling
Ingredients
Lemon Curd Filling
- 2 Tablespoons instant clearjel
- 100 grams (½ cup) sugar
- Zest from 2 large lemons (reserve the juice)
- ½ cup Fresh lemon juice
- 4 egg yolks
- ½ stick (2 ounces) salted butter
Instructions
Make the Thick Lemon Curd Filling
- For best results, make the lemon curd a day before using (or while baking the cake). Whisk the sugar and instant clearjel well together. Set aside.2 Tablespoons instant clearjel, 100 grams (½ cup) sugar
- Whisk the lemon juice and egg yolks together in a saucepan. Cook over medium-low heat, whisking frequently, just until it comes to a boil.½ cup Fresh lemon juice, 4 egg yolks
- Remove from heat and add the 2 ounces room temperature butter to the lemon mixture, stirring until the butter is melted and well blended. Pour the hot lemon curd base through a fine mesh strainer to remove any lumps or egg strands.½ stick (2 ounces) salted butter
- Slowly whisk in the instant clearjel mixture to the lemon curd, a little at a time, until the instant clearjel mixture is fully incorporated and dissolved. Stir in the lemon zest. The lemon curd will thicken, but will continue to thicken as it cools. This lemon curd is thicker and has a more textured appearance than traditional lemon curd due to the starch that thickens it, but it has a smooth mouthfeel.Zest from 2 large lemons
- Allow the lemon curd to cool and get cold in the fridge until you're ready to use it, ideally for two hours or overnight. Stir before using.
