Simple Lemon Curd Frosting

This Simple Lemon Curd Frosting is bright, creamy, and bursting with fresh citrus flavor. I like how the homemade lemon curd adds tangy richness, while the butter and powdered sugar create a silky-smooth frosting that’s perfect for cakes, cupcakes, or cookies. It’s a refreshing twist on classic buttercream that feels light yet indulgent.

Why You’ll Love This Recipe

I love this recipe because it combines homemade lemon curd with a classic frosting base, making it both fresh and luxurious. I don’t need artificial flavors the zest and juice give it all the brightness I want. I also like how versatile it is: I can use it for frosting layer cakes, piping onto cupcakes, or spreading over cookies for a sweet citrus finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Homemade Lemon Curd

3 egg yolks
6 tbsp granulated sugar, 75 g
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 cream, or milk
1/4 tsp kosher salt, optional

Directions

1. To make the lemon curd, I whisk together egg yolks, sugar, zest, and lemon juice in a saucepan.
2. I cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
3. I remove it from the heat, stir in the cold butter, and let it cool completely before using.
4. For the frosting, I beat the softened butter until creamy.
5. I gradually add the powdered sugar, mixing until smooth.
6. I beat in the lemon curd, lemon zest, cream or milk, and salt if using, until fluffy and well combined.
7. I use the frosting immediately to decorate cakes, cupcakes, or cookies.

Servings and Timing

This recipe makes enough frosting for about 12 cupcakes or one 9-inch cake. The lemon curd takes me around 15 minutes to prepare and another 20 minutes to cool, while the frosting itself takes about 10 minutes to whip together.

Variations

I sometimes swap lemon zest with lime or orange zest for a different citrus twist. For a sweeter version, I add extra powdered sugar, while for more tang, I increase the lemon curd. If I want a lighter frosting, I fold in some whipped cream for a mousse-like texture.

Storage/Reheating

I keep the frosting in an airtight container in the refrigerator for up to 4 days. Before using, I let it sit at room temperature and re-whip it if needed. The lemon curd can be made ahead and stored separately in the fridge for up to a week. I don’t freeze this frosting since the texture doesn’t hold well once thawed.

FAQs

Can I use store-bought lemon curd?

Yes, I often use store-bought when I want to save time.

Does this frosting pipe well?

Yes, it holds its shape nicely for piping on cakes and cupcakes.

Can I make this ahead of time?

Yes, I make it a day in advance and store it in the fridge, then re-whip before using.

How tangy is this frosting?

It’s lightly tangy from the lemon curd, but I can adjust by adding more or less.

Can I use salted butter instead of unsalted?

Yes, but I reduce or omit the extra salt.

What desserts pair best with this frosting?

I love it on vanilla cake, lemon cupcakes, shortbread cookies, or even blueberry muffins.

Can I add food coloring?

Yes, I sometimes add a drop of yellow food coloring to enhance the lemony look.

How do I make it extra smooth?

I sift the powdered sugar before adding it to avoid lumps.

Can I use this as a filling between cake layers?

Yes, it works beautifully as a filling as well as frosting.

Can I freeze the lemon curd separately?

Yes, I freeze lemon curd for up to 3 months and thaw it before adding to frosting.

Conclusion

This Simple Lemon Curd Frosting is creamy, tangy, and full of fresh citrus flavor. I love how it elevates simple cakes and cupcakes into something truly special. Whether I make it for a spring celebration, a summer gathering, or just because, this frosting always brings a bright and refreshing touch.

Print