Monday, June 11, 2012

Thick Lemon Curd Filling

I have a pet peeve. I hate biting into a macaron and the filling oozes out, and gets all over the place. Macarons are supposed to be fancy and delicate, not like a Carl’s Jr. Burger. 

Before I made the lemon curd for the superhero lemon macarons, I scoured the Internet for weeks to find the perfect thick lemon curd filling. I made three batches of lemon curd before finding the right one.

The first recipe I made tasted great, perfect amount of lemon but it was too thin. Here is my peeve in pictures. See how it oozes out of the cookies?  Blah!

Picture taken using my blackberry phone.  
These were still eaten! I took them to work for my co-workers to enjoy. They’re not too picky and I don’t let my cookies go to waste!

The second recipe was fine. I added a tablespoon of corn starch to it to thicken it up, so the consistency was perfect, but I wanted to make another batch because I didn't like the dry aftertaste it left in my mouth. I thought the dry aftertaste/starchy taste came from the corn starch.

I redid the second recipe without the cornstarch and the consistency was super thin and it still had a dry aftertaste. What?   Why?  The dry aftertaste/starchy taste actually came from the tartness of the lemon.  I’m glad I saved that second batch!  The curd stayed in place and didn't ooze!

The sweetness from the cookie and the combination of the curd was perfect.  No dry aftertaste.  Here is the recipe I used.  I found it on a blog comment during my search for thick lemon curd filling/lemon macarons but now I cannot find the link to it.  If this is your recipe, let me know so I can credit you.

Thick Lemon Curd
2 whole eggs
2 egg yolks
½ Cup of Sugar
½ Cup of Lemon Juice (I used Sunkist lemons, I’ll try Meyer Lemons next time)
As much zest as I can pull off the lemons that made of ½ cup of juice
5 T of cold butter
1 T of cornstarch* (I added this and it does make the curd thicker)

Putting together the lemon curd is similar to making a Swiss Meringue butter cream. Because I love video tutorials, here is a great one on how to make lemon curd from the Joy of Baking.


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  2. ok, am going to try your recipe. I have been fighting with lemon curd recipes :) The one I liked best, I actually added an egg yolk and subtracted 1/3 cup of the lemon juice. Taste-fab. But, not "set" enough. I ended up making a little cornstarch paste, reheating the curd with corn starch in it, and will see when it sets (I just did this) if it will reset to a firmer consistency. If not, oh well. No real harm done and my family will eat it. However, I will be VERY happy to give yours a whirl and see if it sets to a good consistency from the GET GO! Thanks!

    1. Hi Evie,

      Let me know how it turns out!

  3. What is T? Table spoon or Teaspoon?

  4. This comment has been removed by the author.

  5. How does this curd stand up between two cakes for filling? It is thick enough? I have a lemon cake being used for a baby shower and wanted to use the curd.

  6. Nice Thick Lemon Curd Filling recipe. Seems delicious and promising, TBQH! :)

  7. when do you add the cornstarch? after the curd comes up to temp and starts thickening or at beginning.



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