This Lemon Curd would be awesome in tarts, but I prefer it in cake. It stars in my Lemon Birthday Cake, as the tart lemon moistens the cake layers and offsets the sweet jam.

Lemon Curd

Prep Time20 minutes
Cooling Time30 minutes
Total Time50 minutes
Servings: 1 4-layer cake, with some leftover


  • Stove pot
  • Electric beater or whisk
  • Measuring cup


  • ½ cup granulated sugar
  • ½ cup lemon juice (about 2-3 lemons)
  • 3 egg yolks
  • 2 tbsp softened butter
  • ½ pint heavy whipping cream
  • 1 zest lemon


  • Bring sugar, lemon zest, lemon juice, and egg yolks to a boil on the stovetop, whisking constantly to prevent sticking to the bottom and sides of the pot. The mixture should thicken once it is boiling. When it is a pudding-like consistency, transfer it quickly into a cool bowl and place in freezer for ~5 minutes (or fridge for longer).
  • Meanwhile, whip the cream until it forms stiff peaks.
  • When the lemon mixture has cooled, beat in softened butter and fold in the whipped cream.
  • Layer into your cake or scoop into tart shells as desired.


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