Luscious English Lemon Curd Recipe

The most delicious lemon curd recipe for filling your amazing cakes. This wonderful delicious custard is a favorite of my cake filling recipes and it will be yours too. It is so easy to make and very versatile.

lemon curd filled cake

"The recipe is awesome! I've been looking for a curd recipe that was good and tangy. This one fit the bill nicely".


Watch the Video

It starts with the recipe for English Lemon curd. Then you'll see how to use it in a cake. 

If you're using this as a filling for a cake create a dam of buttercream to hold the curd in place. I recommend adding the lemon curd to buttercream to use as a filling for a stacked, tiered or pillared wedding cake. (shown in the video above) You can also serve the curd as a side to a cake.


  • 4 whole eggs
  • 4 egg yolks
  • 1 cup of sugar
  • 12 Tablespoons of lemon juice (3/4 cup)
  • 4 teaspoons of lemon zest (2 lemons) You can use more if you like. I used two tablespoons in the video which is equal to six teaspoons. 
  • 8 ounces of unsalted butter


Start by zesting (not pictured) and straining your lemons. Use a simple lemon juicer for juicing. Use a mesh strainer to strain the tiny lemon seeds out.

simple juice strainer
wire mesh strainer

Mix the eggs, lemon juice, rind and sugar together in a pot. Place the pot over low to medium heat and stir constantly until it it thickens. Be careful not to use too high of a heat. The eggs will cook too fast and curdle.

eggs sugar and lemon rind
stirring lemon curd

It will coat the back of a wooden or metal spoon when it's done.

Lastly add the chunks of cold butter and stir until the butter is all melted in. The cold butter will help to stop the cooking process. Put the mixture into a bowl and cover with plastic wrap that has holes poked into it to let some of the steam out. The covering will help to prevent the curd from forming a crust. Refrigerate for a few hours or overnight before using.

curd coats the back of the spoon
butter melting into curd

Other Uses For Lemon Curd

  • wedding cake filling
  • lemon cheesecake topping
  • for lemon cupcakes (filling or topping)
  • to make lemon buttercream (add it to taste to your favorite butter cream frosting recipe)
  • topping over toast pancakes or waffles

Build Your Skills and Confidence

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Click on the picture of Roxie to see how Wedding Cakes with Lorelie Step-by-Step will help you build confidence to create beautiful cakes and cherished memories. 

Impress your friends, family and customers with the same tried and true recipes that I have used with great success since 1985. The book comes with perks...

  • A membership to our Cake Crew on Facebook 
  • A special page on this website just for you 

Question and Answer

QUESTION: How much buttercream should I mix in with the curd to make a stable filling and frosting? My crusting buttercream didn't crust very well with the curd mixed in, which made it hard to achieve the nice smooth finish I was aiming for. But the stucco look I ended up with looked like I meant to do that, and ya know what… that can be our little secret, ok? :-)

ANSWER: Hi Julie, Thanks !!!Well the stucco look is not a secret anymore :-) I like the textured frosting personally. I am so happy that you like the English lemon curd recipe I don't measure how much curd I put in. I just add a little to the frosting and taste until I find it to be just right.

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