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Lemon Curd Filling
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5 from 1 vote

Lemon Curd Filling

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Curd Filling
Servings: 8 servings
Author: Amanda Rettke


  • 1/2 c fresh lemon juice
  • 1 tbsp. cornstarch
  • 6 tbsp. butter
  • 3/4 c white sugar
  • 4 egg yolks beaten


  • In medium saucepan, mix together lemon juice and cornstarch until smooth.
  • Add butter and sugar and bring mixture to boil over medium heat. Stir constantly for one minute. In small bowl use a whisk to beat egg yolks until smooth. Add in a small amount of the hot lemon mixture to the egg yolks. (this is tempering the eggs) Now pour the egg mixture back into the sauce pan, whisking rapidly until fully combined. 
  • Reduce heat to low and stir constantly until reach desired thickness. Don't let it come to a boil again! (takes about five minutes)
  • Refrigerate for at least two hours.
  • Make sure its cool before adding to cake. Its a good idea to make this ahead of time so your cake assembly can be easier!