Using Curd As A Filling For Your Wedding Cake

Lemon curd is a popular choice for wedding cake filling, as it is easy to make and has a strong, tangy flavour. It is also a versatile ingredient, which can be used in a variety of cakes, including lemon, white, and red velvet. Lemon curd can be made in advance and stored in the refrigerator for up to a week, or frozen for up to a year. When making a cake with lemon curd filling, it is important to create a dam of buttercream to hold the curd in place and prevent it from oozing out.

Lemon curd recipe

Lemon curd is a delicious, tangy spread that can be used in a variety of ways, from filling cakes to spreading on toast. Here is a detailed recipe for making your own lemon curd at home, along with some useful tips.

Ingredients:

• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest (from one large lemon)
• 1/2 cup lemon juice (about 3 lemons)
• 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces
• 4 eggs

Optional Ingredients:

A pinch of fine sea salt (use fine sea salt instead of table salt, as it is less 'salty' in taste)

Steps:

• Combine the sugar and lemon zest in a bowl. Rub the sugar and zest together between your fingers to release the lemon oils and enhance the lemon flavor. You can also use a food processor for this step, pulsing until the zest is fully incorporated and the sugar is fragrant and light yellow.
• Juice the lemons to get about 1/2 cup of lemon juice. Strain the juice to remove any seeds or pulp.
• Separate the egg yolks from the whites. You can freeze the egg whites for later use in recipes like Swiss Meringue Buttercream or Angel Food Cake.
• Add the sugar and lemon zest mixture to the egg yolks and whisk until well combined and light in color.
• Gradually stir in the lemon juice until fully incorporated.
• Place the mixture on low heat and constantly whisk until it thickens and just starts to bubble. This should take around 5-10 minutes. Keep the heat low to avoid scrambling the eggs.
• Remove the mixture from the heat and add the cold butter. Stir until the butter is fully melted and incorporated.
• Optional: For an extra smooth curd, strain the mixture through a fine-mesh sieve into a small bowl to remove any lumps or zest.
• Transfer the curd to a jar or bowl and cover the surface with plastic wrap to prevent a skin from forming.
• Refrigerate the lemon curd for at least 4 hours or up to 5 days before using. It will thicken as it cools.

Tips:

• Make the lemon curd in advance to allow it to set properly before using it in cakes or other desserts.
• When adding lemon curd to cake layers, use a small amount (about 1/4 to 1/3 cup) between each layer to maintain stability.
• Store the lemon curd in the refrigerator, where it will last for about a week, or freeze it for up to 3 months.

How to fill a cake with lemon curd

Lemon curd is a great way to fill a cake and give it a tangy, sweet flavour. Here is a step-by-step guide on how to fill a cake with lemon curd:

Step 1: Make the Lemon Curd

Firstly, make the lemon curd and let it cool and thicken. It is best to make the lemon curd a few days in advance and store it in the refrigerator. This will give it time to set before you add it to your cake. When storing, place plastic wrap directly onto the surface of the curd to prevent a skin from forming.

Step 2: Prepare the Cake Layers

Bake your lemon cake layers and let them cool. If you are in a rush, you can pop the cake pans into the freezer to accelerate the cooling process. Once the layers are cool, use a serrated knife to level the top of each layer. You can also torte the cake layers horizontally to create thinner layers, but this is optional.

Step 3: Make the Lemon Frosting

While the cake layers are baking and cooling, make your lemon frosting. You can use Swiss meringue buttercream, American buttercream, or hybrid buttercream as your base. Add lemon zest and extract to give it a lemony flavour.

Step 4: Assemble the Cake

Now it's time to assemble the cake! Stack and frost the cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board. Spread a thin layer of buttercream on top of each cake layer.

Step 5: Fill the Cake with Lemon Curd

Pipe a thick ring of buttercream around the edge of each cake layer. This will act as a barrier and help keep the filling in place. Fill the centre of each layer with lemon curd, using about 1/3 cup of curd between each layer. Make sure you reserve some lemon curd to decorate the cake later.

Step 6: Chill the Cake

Chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding. Then, add a thin coat of frosting around the cake to fully cover the cake layers. Smooth the frosting using a large offset spatula and/or bench scraper. Chill the cake again until the frosting is firm to the touch.

Step 7: Final Decorations

Add a second layer of frosting to the cake with the remaining buttercream. Use a large offset spatula to create a textured look. You can also add swipes of lemon curd around the cake and blend it into the frosting. Decorate as desired and enjoy your delicious lemon curd cake!

Lemon curd storage

Lemon curd is a rich, tangy, and sweet dessert topping or spread. It is perfect for filling cakes and can be used as a side to a cake. It is made from simple ingredients and comes together quickly on the stove.

• Lemon curd can be stored in the refrigerator for up to 10 days. Place a piece of plastic wrap directly on top of the curd so it is touching, to prevent a skin from forming.
• For longer storage, you can freeze the curd for up to 3-6 months. Thaw it in the refrigerator overnight before enjoying.
• Lemon curd will keep in the refrigerator for up to one month. Be sure to store it in an airtight container with plastic wrap pressed against the surface to prevent a skin from forming.
• Lemon curd can also be frozen for up to 1 year.
• Lemon curd can be canned and stored in the refrigerator for 3 months until opened. After opening, it will last for 1-2 weeks.

Lemon curd quantity

Lemon curd is a rich, tangy, creamy, and sweet dessert topping or spread. It is made from simple ingredients like egg yolks, fresh lemons, sugar, salt, and butter. Lemon curd is perfect for scones, crepes, angel food cake, quick breads, pound cake, and so much more. It is also a great filling for cakes.

• Make the lemon curd a few days in advance. Lemon curd can last up to 5 days in the refrigerator. It is recommended to refrigerate for at least 4 hours to help it set before adding it to a cake.
• When adding lemon curd to cake layers, it is important not to put too much. Stick to a 1/4 to 1/3 cup for each layer.
• Pipe a rim of frosting around the edge of each cake layer to act as a barrier and help keep the filling in place.
• Lemon curd can be made in advance and stored in the fridge for up to a month.
• It is recommended to use a heat-proof ceramic saucepan instead of a metal one when making lemon curd. Some metal pans and whisks can give the curd a metallic taste.
• To make a stable filling, create a dam of buttercream to hold the curd in place.
• Lemon curd can also be mixed with buttercream to use as a filling for a stacked, tiered, or pillared wedding cake.
• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest (from one large lemon)
• 1/2 cup lemon juice (about 3 lemons)
• 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces

To make the lemon curd, add the sugar and lemon zest to a small saucepan and massage the zest into the sugar with your fingertips to release the oil in the zest. Then, add in the egg yolks and whisk the mixture until combined. Mix in the lemon juice. Heat this mixture on medium-low, constantly stirring with a wire whisk, until it thickens. This should take around 5-7 minutes.

Remove the pan from the heat and add in the cold butter, mixing until it is fully melted and combined. Pour the lemon curd through a fine-mesh sieve into a separate bowl to remove any lumps or bits of cooked egg. Set aside to cool. If making the curd in advance, cover it with plastic wrap placed directly on the surface to prevent a skin from forming and store it in the fridge.

Lemon curd alternatives

Lemon curd is a delicious filling for cakes, but it is not the only option. Here are some alternatives:

Passion Fruit Curd

Passion fruit is a fantastic option for curd, as it has a strong, unique flavour. Passion fruit curd is a popular choice on the Great British Bake Off. You can also try mixing passion fruit with other fruits, such as mango or banana, for a more complex flavour.

Cranberry Curd

Cranberry curd is another option, especially if you are looking for something festive. It pairs well with ginger or orange, and can be served with leftover sandwiches or a slice of brie.

Orange Curd

If you want to stick with a citrus curd but want to try something different, orange curd is a good option. However, be aware that orange curd can be frustratingly sweet, so it is often recommended to cut it with an acid such as lemon or lime juice.

Lime Curd

Lime curd is very similar to lemon curd, but with a slightly different flavour. You can also try a mix of lime and key lime, or grapefruit curd, for a more complex flavour.

Raspberry Curd

Raspberry curd is another popular choice, and can be used in cupcakes or as a cake filling. You can also try other red fruits, such as strawberry, cherry, or redcurrant.

Pomegranate Curd

Pomegranate curd can be tricky, as the butter can overpower the pomegranate flavour. It is recommended to juice a large quantity of pomegranates and reduce the liquid before using it in the recipe.

Butternut Squash Curd

For a more unusual option, you could try butternut squash curd. This is made in a similar way to fruit curds, but with butternut squash puree instead of fruit juice.

Frequently asked questions