Lemon Cream filling & Lemon Curd

1 cup granulated sugar

Zest of ½ a lemon

2/3 cup fresh lemon juice

8 large egg yolks

2/3 cup salted butter, cut in to small cubes

1/2 tsp vanilla


  1. In a medium sauce pan, whisk sugar, lemon zest, and egg yolks, once combined, whisk in the lemon juice.
  2. Add butter and place sauce pan over medium heat, stirring constantly.
  3. Heat until mixture thickens and just starts to bubble (about 6 minutes).
  4. Remove from heat, and stir in vanilla.
  5. Pass the mixture through a sieve in to a bowl and cover the surface of the lemon curd with plastic wrap.
  6. Once cool, refrigerate up to 1 week.


Lemon Cream Filling

Combine 1 part lemon curd with 1 part non-crusting buttercream (Swiss Meringue, Italian Meringue, or Sue’s Swiss-ish Buttercream).