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)
We recommend:
For sugar 110 grams:
Prime best seller Sugar In The Raw Turbinado Cane Sugar Packets, 200 Count, Natural Sweetener for Drinks and Baking, Vegan, Gluten-Free, Non-GMO
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(18,788) Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack) $3.74 $4.14 View details Prime Amazon Brand - Happy Belly White Pure Cane Sugar Granulated, 4 pound (Pack of 1)
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For lemon zester:
Prime Microplane Premium Zester Grater in Denim Blue | Lemon Zester tool, Hard Cheese & Vegetable Grater | For Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg | Fine Stainless Steel Blade, Made in USA
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(10,295) Lemon Zester & Cheese Grater – Premium Stainless Steel - A Sharp Kitchen Tool for Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits, Dishwasher Safe, Black $8.99 $12.99 View details
For lemon juicer:
Prime Zulay Kitchen Cast-Iron Orange Juice Squeezer - Heavy-Duty, Easy-to-Clean, Professional Citrus Juicer - Durable Stainless Steel Lemon Squeezer - Sturdy Manual Citrus Press & Orange Squeezer (Black)
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For butter 150 grams:
LES PRES SALES Sea Salt Camargue Butter 8.8 oz (8 units)
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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! 😋

Equipment

Fine Grater

A fine grater ensures you get zest without the bitter white pith. 🥇

We recommend:
Prime KitchenAid Gourmet 4-Sided Stainless Steel Box Grater for Fine, Medium and Coarse Grate, and Slicing, Detachable 3 Cup Storage Container and Measurment Markings, Dishwasher Safe, 10 inches tall, Black
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(9,980) Microplane Classic Zester Grater, Black $15.50 View details
Saucepan

Using a heavy-bottomed saucepan helps distribute heat evenly, preventing your curd from curdling. 🥄

We recommend:
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Whisk

A good-quality whisk is essential for incorporating air and achieving a smooth texture. 🥚

We recommend:
Prime OXO Good Grips 11-Inch Balloon Whisk
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Cling Film

Prevent skin from forming on your curd by covering it with cling film touching the surface. 💡

We recommend:
Prime Glad Cling 'N Seal Plastic Food Wrap, 300 Sq Ft (Pack of 4), Model 00020, BPA Free
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Electric Mixer

Whipping butter until it’s white ensures a light and fluffy texture for your lemon layer. 🍋

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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7-8 inch Mold

A mold lined with parchment paper helps in easily creating a smooth, even lemon layer. 🪄

We recommend:
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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.

Nutrition facts

Delicious Lemon Cake Filling
Recipe Yield:1 lemon layer (usable for a 7-8 inch cake)
Calories:Approximate calories for the entire lemon layer
Calories (Min - Max):1400 - 1450
Total Fat:105 g
Saturated Fat:65 g
Protein:15 g
Total Carbohydrate:115 g
Total Sugars:110 g