Simple Lemon Curd Frosting Recipe

Introduction

This Simple Lemon Curd Frosting is bright, creamy, and perfectly tangy—a wonderful way to elevate your cakes, cupcakes, or cookies. Made with homemade lemon curd folded into smooth buttercream, it offers a fresh citrus twist that’s both elegant and easy to prepare.

Ingredients

• 3 egg yolks
• 6 tbsp granulated sugar (75 g)
• 2 tsp lemon zest (from ½ lemon)
• ¼ cup lemon juice (about 2 lemons)
• 3 tbsp unsalted butter, cold
• 1 cup unsalted butter (227 g), softened
• 3 ½ cups powdered sugar (420 g)
• 3 tbsp lemon curd
• 1 tbsp lemon zest (from 1 lemon)
• 2 tsp cream or milk
• ¼ tsp kosher salt (optional)

Instructions

1. Step 1: In a saucepan, whisk together the egg yolks, granulated sugar, lemon zest, and lemon juice until well combined.
2. Step 2: Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
3. Step 3: Remove the saucepan from heat, stir in the cold unsalted butter until melted and smooth, then let the lemon curd cool completely.
4. Step 4: Beat the softened unsalted butter in a large bowl until creamy and light in texture.
5. Step 5: Gradually add the powdered sugar to the butter, mixing continuously until smooth and fluffy.
6. Step 6: Add the cooled lemon curd, lemon zest, cream or milk, and kosher salt if using. Beat the mixture until fully combined and fluffy.
7. Step 7: Use the frosting immediately to frost cakes, cupcakes, or cookies as desired.

Tips & Variations

• To intensify the lemon flavor, add an extra teaspoon of lemon zest to the frosting.
• If the frosting is too thick, add an extra teaspoon of cream or milk to reach the desired consistency.
• For a sweeter frosting, adjust the powdered sugar amount to taste.
• Substitute lime juice and zest for a different citrus twist.

Storage

Store the frosting in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and re-whip for best texture. Avoid freezing as it may affect the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd frosting ahead of time?

Yes, you can prepare the frosting up to 3 days in advance and store it in the refrigerator. Just bring it to room temperature and re-whip before using.

What if I don’t have fresh lemons?

Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch. Adjust sweetness and zest to balance the flavor accordingly.

Simple Lemon Curd Frosting Recipe

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★★★★★

4.5 from 93 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: Enough frosting for a 9-inch two-layer cake or 24 cupcakes

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Description

This Simple Lemon Curd Frosting is a delightful, tangy, and creamy frosting perfect for cakes, cupcakes, and cookies. Made with fresh lemon juice, zest, and velvety butter, it combines a luscious lemon curd base with a classic buttercream to create a light and fluffy texture bursting with citrus flavor.

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Ingredients

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Lemon Curd Base

• 3 egg yolks
• 6 tbsp granulated sugar (75 g)
• 2 tsp lemon zest (from ½ lemon)
• ¼ cup lemon juice (about 2 lemons)
• 3 tbsp unsalted butter, cold

Frosting

• 1 cup unsalted butter (227 g), softened
• 3 1/2 cups powdered sugar (420 g)
• 3 tbsp lemon curd
• 1 tbsp lemon zest (from 1 lemon)
• 2 tsp cream or milk
• 1/4 tsp kosher salt (optional)

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Instructions

1. Prepare Lemon Curd Base: In a saucepan, whisk together the egg yolks, granulated sugar, lemon zest, and lemon juice until fully combined.
2. Cook Lemon Mixture: Place the saucepan over medium heat and cook, whisking constantly to prevent curdling, until the mixture thickens and coats the back of a spoon. This usually takes about 5-7 minutes.
3. Add Butter and Cool: Remove the saucepan from heat and stir in the cold unsalted butter until melted and smooth. Let the lemon curd cool completely to room temperature before proceeding.
4. Beat Butter: In a large bowl, beat the softened butter with a mixer until it becomes creamy and light in texture, about 3-5 minutes on medium speed.
5. Add Powdered Sugar: Gradually add the powdered sugar to the creamed butter, mixing continuously until the frosting is smooth and well combined.
6. Incorporate Lemon Flavors: Add the cooled lemon curd, additional lemon zest, cream or milk, and kosher salt (if using) to the buttercream. Beat everything together on medium-high speed until the frosting is fluffy, light, and fully blended.
7. Use Frosting: Use the lemon curd frosting immediately to frost cakes, cupcakes, or cookies. It’s perfect for a bright and creamy finish.

Notes

• Whisk constantly while cooking the lemon mixture to prevent the eggs from scrambling and ensure a smooth curd.
• Make sure the lemon curd is completely cooled before adding it to the buttercream to avoid melting the butter.
• If the frosting is too thick, add a bit more cream or milk one teaspoon at a time to reach desired consistency.
• Store any leftover frosting in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
• For a stronger lemon flavor, you can add extra lemon zest or a teaspoon more lemon juice, adjusting powdered sugar as needed.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert Frosting
• Method: Stovetop
• Cuisine: American

Keywords: lemon curd frosting, lemon buttercream, lemon frosting, homemade frosting, citrus frosting, lemon dessert topping