Lemon Curd Filling

The base for the lemon curd can be made up to several days before it's needed, but it should be prepared at least a few hours in advance so it can chill. Fold in the whipped cream on the day you need the filling.

  • Yield: Makes 2 3/4 cups
Lemon Curd Filling

Source: Martha Stewart Living, September 1997


  • 6 large egg yolks
  • 1 cup sugar
  • 1/2 cup freshly squeezed lemon juice, strained
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • Grated zest of 1 lemon
  • 2/3 cup heavy cream
  • 1 tablespoon confectioners' sugar


  1. Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 8 to 10 minutes.

  2. Transfer to a small bowl. Stir in butter, piece by piece. Add lemon zest, and let cool completely. Cover with plastic wrap, and transfer to the refrigerator for 2 to 3 days.

  3. When you need the filling, chill a metal bowl and whisk in the freezer, then use to whip together cream and confectioners' sugar until stiff peaks form. Fold cream mixture into lemon curd; chill in refrigerator for at least 20 minutes before using.


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