Luscious Lemon Curd Layer for Cakes: Easy No-Fail Recipe

Ingredients

Lemon Layer

Sugar - 110 grams (4 ounces)
Zest of 1.5 lemons
Large eggs - 2
Juice of 2 lemons
Butter - 150 grams (5.5 ounces)

Equipment

Fine Grater
A fine grater ensures you get zest without the bitter white pith. 🥇
Saucepan
Using a heavy-bottomed saucepan helps distribute heat evenly, preventing your curd from curdling. 🥄
Whisk
A good-quality whisk is essential for incorporating air and achieving a smooth texture. 🥚
Cling Film
Prevent skin from forming on your curd by covering it with cling film touching the surface. 💡
Electric Mixer
Whipping butter until it’s white ensures a light and fluffy texture for your lemon layer. 🍋
7-8 inch Mold
A mold lined with parchment paper helps in easily creating a smooth, even lemon layer. 🪄

Instructions

Step 1

Prepare the Lemon Curd

Grate the lemon zest with a fine grater.

In a saucepan, mix sugar and lemon juice, add lemon zest and eggs. Stir until smooth.

Cook over medium heat until thick (but not above 80°C/176°F), stirring constantly. Remove from heat, cover with cling film touching the surface, and let cool.

Step 2

Finish the Lemon Layer

Whip room temperature butter until white, about 5 minutes.

Add the cooled curd to the butter two tablespoons at a time, whipping well after each addition.

Once the curd and butter are thoroughly combined, pour the cream into a 7-8 inch (18-20 cm) mold lined with parchment paper and freeze for a few hours.

Remove the ring and use the lemon cream as desired. You can either freeze for a smooth, even layer for something like a mousse cake or simply use it as a filling between cake layers without freezing for a beautiful cut.

Servings

✨ Now that your lemon curd is ready, you’ll want to enjoy it in the best possible way. Here are some serving suggestions that will turn your dessert into an experience:

Tart Topping: Spread your homemade lemon curd over a freshly baked tart shell, top with meringue, and bake until the meringue is golden brown. Serve chilled for that classic tangy-sweet combo.

Cake Filling: Use the lemon layer as a filling between cake layers for a burst of citrus flavor that complements everything from vanilla cake to poppy seed cake. 🍰

Toast Spread: For a simple yet delicious treat, spread the lemon curd on warm toast or scones for a breakfast that’s both comforting and refreshing. 🥖

Fruit Dip: Serve the lemon curd as a dip with fresh fruits like strawberries, blueberries, and raspberries for a light and zesty snack. 🍓

Get creative and make each bite a delightful adventure! 😋

Variations

Gluten-Free Variation:

Ensure all your ingredients, particularly your butter, are gluten-free. Use a gluten-free tart shell or cake layers if incorporating with other elements. 🌾🚫

Vegan Variation:

Swap out the butter with a vegan-friendly margarine or coconut oil. Use flax eggs or another egg substitute. The lemony goodness will stay intact! 🌱

Faq

Can I use a hand whisk instead of an electric mixer?
Absolutely! While an electric mixer saves time, a hand whisk will do the job just fine with a bit of extra elbow grease.
What if my lemon curd doesn’t thicken?
If your curd isn’t thickening, try cooking it a bit longer while continuously stirring over medium heat. Just make sure it doesn’t boil!
How can I prevent curdling when making the lemon curd?
Keep the heat low to medium and stir constantly. Cooking the mixture slowly and consistently helps prevent curdling.
Do I need to strain the lemon curd?
Straining the curd isn't necessary but can help remove any bits of cooked egg for an extra smooth texture.
Can I use this lemon curd in macarons?
Yes, this lemon curd is perfect for filling macarons. Just make sure to let it firm up in the fridge before piping.
How long can I store the lemon curd?
Store your lemon curd in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 2 months.