If you’re a lemon lover then this lemon curd frosting is your new go to recipe. It starts with rich, silky lemon curd (make it from scratch or take the store-bought shortcut), then gets whipped into a fluffy, buttery frosting that’s perfect for cakes, cupcakes, or straight off the spoon. If you’re using store-bought curd, this frosting comes together in just 5 minutes. If you’re making your curd from scratch? Worth it. Either way, it’s bright, citrusy magic.

Lemon curd frosting on a platter with a spoon
This frosting is perfect over lemon cupcakes.

As a trained pastry chef I make a TON of homemade frostings. I’ve been leaning into Swiss Meringue Buttercream Frosting lately and I alsways have a ton of egg yolks left over. The best way to use them up? Make a lemon curd! And because everything always comes back to frosting I couldnt resist making a lemon curd frosting.

Hear me out though- you absolutely do not have to make your own lemon curd if you dont have those extra yolks or just dont wan’t to. Store bought lemon curd works just as well for this frosting.

If you’re using store bought then you can literally make this frosting in 5 minutes. If you go the homemade route then it will take longer because it also has to chill and firm up.

The base of this icing is my vanilla buttercream frosting so it will pipe really well. Its perfect slathered all over this showstopping lemon curd cake, these gorgeous lemon blueberry cupcakes, or as a sub in frosting for lemon poppyseed cake.

If you’re making homemade lemon curd

You’ll only need four simple ingredients to make homemade lemon curd:

  • Fresh lemons
  • Egg yolks
  • Granulated sugar
  • Unsalted butter
Ingredients for lemon curd in a bowl.
Add egg yolks, fresh squeezed lemon juice, zest, and sugar to a bowl and whisk well.
A spoon resting over a pan of lemon curd.
Add the mixture to a pan and heat over low to melt the sugar and pasteurize the eggs. Don’t rush this process or the eggs will cook. Cook on low till thick. When you can scrape the back of a spoon and the curd stays in place without dripping off the sides, its ready.
Diced butter added to lemon curd.
Add cold diced butter to the pan and melt.. This wall make the curd silky and allow it to thicken more when chilled.

At this point you can strain the lemon curd to get rid of the zest or any pieces of egg that might have gotten cooked. Place it in a jar with a lid and let it cool in the fridge for 2 hours at least.

When the curd is ready

When your curd is ready or if you are using store bought, this frosting will now take you only 5 minutes to make!

Lemon curd in a glass bowl.
The curd should look congealed and be the consistency of jelly.
Powdered sugar and butter in a mixing bowl.
Add softened butter to mixing a bowl with powdered sugar. Softened butter is still slightly cool, not melty or greasy.
Whipped butter and powdered sugar in a mixing bowl.
Start on a low speed and cream the powdered sugar and butter. Move to medium and mix for 2 minutes.
Lemon curd added to frosting ingredients.
Add in 3 tbsp of the lemon curd and lemon zest if using. Add in the cream and salt. Mix for another minute and its done!

You can use a piping bag and tip to pipe the frosting, it will hold its shape well. You can also use it to frost a one layer cake. If you’d like to make it look even prettier, add some dollops of more lemon curd on top of the frosting like I did here.

A loaf cake topped with lemon curd frosting.
Use the back of a spoon to make the swoops and swirls, and then add some lemon curd into the pockets.

A loaf cake topped with lemon curd frosting.
5 stars (1 rating)

Simple Lemon Curd Frosting

Prep: 5 minutes
Total: 5 minutes
Servings: 12 cupcakes
If you're a lemon lover then this lemon curd frosting is your new go to recipe. It starts with rich, silky lemon curd (make it from scratch or take the store-bought shortcut), then gets whipped into a fluffy, buttery frosting that’s perfect for cakes, cupcakes, or straight off the spoon. If you’re using store-bought curd, this frosting comes together in just 5 minutes. If you’re making your curd from scratch? Worth it. Either way, it’s bright, citrusy magic.
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Ingredients

Homemade Lemon Curd

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

For the frosting

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

Instructions
 

  • Decide if you will make homemade lemon curd frosting or store bought.

Homemade lemon curd Instructions

  • Combine the 3 egg yolks, 6 tbsp sugar, 2 tsp lemon zest, and 1/4 cup freshly squeezed lemon juice in a small bowl or measuring cup and whisk to combine.
  • Pour it into a heavy bottomed pan over low- medium heat. Consistently whisk for 10 minutes until it has thickened. You don't want to rush this part or raise the heat as it will cook the eggs.
  • The mixture is done when it coats the back of a spoon. If you take your finger and make a line through the curd on the back of the spoon and it stays in place, it’s done.
  • Take the pan off the heat and immediately add the 3 tbsp cold butter. Stir until melted.
  • Strain the curd through a fine mesh strainer to make it smooth. Then pour the curd into a container and place a piece of plastic directly on top to prevent a film. Cover and chill in the fridge for 2 hours.

Make the frosting

  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and mix on low-medium speed for 30 seconds-1 minute.
  • Stop the mixer, add in the 3 1/2 cups of powdered sugar, and turn the dial to the lowest mixing setting to mix slowly at first to combine. Move to a medium speed when the sugar is more incorporated. Mix for 2 minutes.
  • Stop the mixer and add in the 3 tbsp lemon curd, 1 tbsp zest, 2 tsp cream and 1/4 tsp kosher salt if needed. Mix on medium-high speed for 1 minute-2 minutes.

Notes

Recipe makes enough to frost 12 cupcakes,  fill and frost a 9″ round cake, or top a 9×13 inch cake. 
Store the frosting wrapped in plastic at room temperature if using in the next few days or in the fridge for up to 10 days.
Serving: 1serving, Calories: 371kcal, Carbohydrates: 49g, Protein: 1g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 68mg, Potassium: 16mg, Fiber: 0.02g, Sugar: 48g, Vitamin A: 625IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 0.2mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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