Go Back
Lemon Curd Filling
Prep Time
25 mins
Cook Time
4 hrs 25 mins
Total Time
4 hrs 50 mins
Servings: 4 cups
  • 1/2 cup salted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 4-5 lemons
  • 4-5 tablespoon lemon zest
  • 1 cup fresh lemon zest
  1. Beat butter and sugar in electric mixer until blended. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition.
  2. Gradually add lemon juice to butter mixture and beat until blended.
  3. Stir in zest.
  4. Transfer mixture to a heavy 4-quart saucepan and cook, whisking constantly over medium heat until mixture thickens and easily coats the back of a spoon, about 14-16 minutes.
  5. Transfer curd to a bowl, place plastic wrap directly on to of warm curd to prevent a film from forming.
  6. Chill until firm, about 4 hours. refrigerate in an airtight container up to 2 weeks.