snowy mountain

Lemon Curd

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

Total time (including cooling): 30 min. Makes enough for one 8×8″ 4-layer cake.

Materials: 1 measuring cup; 1 stove pot; beaters and/or whisk; zester or grater. Missing materials or ingredients? Look here.


  • ½ cup granulated white sugar
  • Zest of 1 lemon
  • ½ cup lemon juice (about 2-3 lemons)
  • 3 egg yolks
  • ¼ stick butter, softened (optional)
  • ½ pint whipping cream
lemon curd vanilla cake tart filling


  1. Bring ½ cup sugar, zest of 1 lemon, ½ cup lemon juice, and 3 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 into a cool bowl and place in freezer for ~5 minutes (or fridge for longer).
  2. Meanwhile, whip the ½ pint whipping cream until it forms stiff peaks.
  3. When the lemon mixture has cooled, beat in ¼ stick softened butter and fold in the whipped cream.
  4. Layer into your cake or pool in tart shells as desired.

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