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.

Ingredients

Scale

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)

Instructions

Prepare Lemon Curd Base: In a saucepan, whisk together the egg yolks, granulated sugar, lemon zest, and lemon juice until fully combined.
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.
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.
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.
Add Powdered Sugar: Gradually add the powdered sugar to the creamed butter, mixing continuously until the frosting is smooth and well combined.
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.
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