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Lemon Curd

Sweet, homemade Lemon Curd is easy to make and a wonderful addition to so many desserts.Raspberry Lemon Cake – Day one – Lemon Curd

This week, I’ve baked you a HUGE cake! This cake has 4 recipes associated with it, but don’t get overwhelmed, I’ve broken them down for you to make a little at a time. We are going to make an amazing Buttercream, this Easy Lemon Curd Recipe, Lemon Sponge Cake, and Lemon Simple Syrup. We’ll put it all together with a few raspberries and we’ll have a wonderfully, lemony cake! Trust me on this, this is going to EPIC!

Start with homemade lemon curd, make a lemon sponge cake, add some lemon syrup and some buttercream frosting for this AMAZING Raspberry Lemon Layer Cake.

Lemon Curd
Author: Karyn Granrud
Prep time:
Cook time:
Total time:
Serves: 2c
Lemon Curd is easy to make, delicious to eat, and adds a wonderful lemon flavor to you baked goods.
  • 1 cup fresh lemon juice
  • 1/4 cup butter
  • 2 tablespoon heavy cream
  • 4 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  1. Use an enamel, glass, or stainless steel saucepan and combine the lemon juice, butter, and cream. Cook over medium heat just until it scalds, but not boiling.
  2. In a large glass bowl, whisk the eggs, egg yolks and sugar together. Then slowly add 1/4 of the hot lemon mixture to the eggs and temper the eggs. Whisk constantly while adding the hot mixture to the eggs making sure that you don’t cook the eggs. Continue to add the hot lemon to the egg until it’s completely whisked in.
  3. Pour it back into the sauce pan and cook over medium heat. Stir it constantly with a wooden spoon. Scrape along the bottom and sides of the pan watching for the mixture to thicken. To test for proper thickness, remove the spoon and drag your finger across the back of it. You should leave a defined trail behind that does not immediately fill back in.
  4. Strain the mixture through a fine mesh into a clean bowl. Stir in the salt and vanilla.
  5. Seal the bowl or pour it into a mason jar and refrigerate.
  6. Your lemon curd should be good for 5 days.
recipe from [url href=”″]Flour: A Baker’s Collection of Spectacular Recipes[/url][img src=”” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” rel=”nofollow”]

Smooth and creamy, this homemade lemon curd can be added to muffins, tarts, toast, or pancakes and waffles. It's the perfect lemon topping.You can make this lemon curd any time of the year. This recipe makes more than two cups of curd, so if you don’t need that much, cut the recipe in half.

Lemon curd is great on cakes, obviously, but it’s also good on pancakes, muffins, scones, inside cupcakes, on toast… well, I guess anywhere you want some extra lemon flavor. Don’t let the name throw you. Fruit curds are not to be confused with milk curds. There is no Lemon Cheese. Fruit curds are similar to jams. They are made with the juice and zest and then thickened by heating eggs.

I’ve also added some butter and some milk fat to make this curd extra creamy and smooth.

I’m a big fan of citrus. My husband, eh, not so much. So this tasty treat was all mine!

I’ve used 90% of it for the cake, but saved a bit just for me 🙂

Smooth and creamy, this homemade lemon curd can be added to muffins, tarts, toast, or pancakes and waffles. It's the perfect lemon topping.


For more Lemon Curd treats, check out these desserts

Lemon Curd Monkey Bread

Lemon “Eggs”

The heat from the Ginger and the cool of the Lemon combine to make a wonderful Curd. From

Lemon and Ginger Curd

Mardi Gras Smoothie
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White Lemon Sponge Cake that is perfect for a birthday cake or a wedding cake. Simple is always better.
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Blueberry Curd - Dieter's Downfall

Sunday 17th of May 2015

[…] thing with curds is that they are so versatile. I’ve made lemon, strawberry, passion fruit, strawberry rhubarb, and coconut. All were […]

Mary B

Tuesday 1st of April 2014

In making the Lemon curd says use 4 eggs plus 2 egg yokes are am to separate all eggs and just use yokes.

Karyn Granrud

Tuesday 1st of April 2014

Use 4 whole eggs and 2 egg yolks. There will be 4 whites and 6 yolks. Enjoy it!

Amy W

Thursday 13th of March 2014

I LOVE lemon so so much and this looks amazing. Your cake by the way -- stunning! Thanks so much for linking up at our Link it or Lump it party!

Amy @

Karyn Granrud

Thursday 13th of March 2014

Thanks so much. It was fabulous!

Eat. Create. Party! #14 | Endlessly Inspired

Thursday 13th of March 2014

[…] Lemon Curd from Dieters Downfall […]

Heather Smith {Woods of Bell Trees}

Tuesday 11th of March 2014

This looks so beautiful! I love lemon yummies! I'd like some of this with some vanilla ice cream!

Karyn Granrud

Thursday 13th of March 2014

I'm sure it would be great ice cream!