Easy Lemon Curd Filling Recipe

This post may contain affiliate links. Read our disclosure policy.

Easy, step by step guide on how to make the best lemon curd filling at home, using organic egg yolks, lemon and sugar.

Easy Lemon Curd Filling topped with Blackberries, Basil and Powdered Sugar

A fruit spread made with only the freshest organic, free range egg yolks, freshly squeezed lemon juice, zest, sugar and butter!

Don’t skip the butter ok ? It will make things silky and smooth, and rich and amazing!

Like a lemon pudding, but I swear it’s even better.

No gelatin and no yuckies! Duhhhh! 

Technically a custardy fruit curd, it can also be made with oranges, tangerines, limes, mango, passionfruit and berries.

Egg yolks for lemon curd

Lemon curd uses:

  • as cake filling in this Italian lemon olive oil cake with mascarpone 
  • as a chilled dessert loaded with berries (recipe follows)
  • on puff pastry, tarts and cookies with berries
  • lemon bars and pies
  • as filling for crepes, eclairs, muffins and cupcakes <– note to self 😉
  • make parfaits with granola and ricotta

Note worthy:

To make your lemon curd thicken nicely without curdling, you must only use egg yolks, no egg whites and cook it on steam in a double boiler, never on direct flame.

Easy Lemon Curd Filling with Berries

Blue Bowl of Lemon Curd with Blackberries, Basil and Powdered Sugar

Easy Lemon Curd Filling Recipe

An easy step by step guide on how to make the best lemon curd filling at home.
Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes



  • Heat up about 2 inches of water in the bottom of a double boiler.
  • Add the egg yolks and sugar to the top pan of the double boiler and whisk well to combine. Whisk in the lemon juice and place it on top of the steam, making sure the bottom doesn't touch the simmering water below.
  • Continue to gently whisk for a few minutes making sure the curd doesn’t stick to the bottom. About 10 minutes, until it thickens up enough to coat the back of a spoon. 
  • Remove pan from the steam and whisk in the cold butter until melted. Add the lemon zest and stir to combine.
  • Transfer to a bowl and cover with plastic wrap, making sure it touches the surface. This will prevent the curd from forming a crust. Refrigerate until ready to use.
  • Use as a filling this Italian Lemon Olive Oil Cake ,or serve chilled in dessert bowls with blackberries and a dusting of powdered sugar. 


FAQ: Can You Freeze Fresh lemon Curd ?
A: Yes! Follow the above recipe and place the curd in a freezer container. Once set simply freeze for up to 1 year. To defrost transfer the container to the refrigerator a day before you want to use it. 


Calories: 326kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 282mg | Sodium: 138mg | Potassium: 143mg | Fiber: 2g | Sugar: 28g | Vitamin A: 885IU | Vitamin C: 23.4mg | Calcium: 49mg | Iron: 1mg
Course: Dessert
Cuisine: Italian
Servings: 4 people
Calories: 326kcal
Author: Florentina

Must Try Desserts: 

Blue Polka Dot Cups of Lemon Muffins
Ricotta Lemon Muffins
Lemon Ricotta Cookies
Lemon Ricotta Cookies
Limoncello Cake Recipe or Lemon Tiramisu
Limoncello Cake

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.