Lemon Curd Frosting
What is the best part of summer?? Well, most people might say the warm weather or getting to go on vacation. We would tell you that your wrong (but in a nice way, because we would then proceed to feel really bad about it). The best part of summer is the desserts. Summer desserts tend to be lighter and a lot of them have berries or other fruits in them. Who can say no to a plump, perfectly ripe strawberry? Who doesn’t enjoy juice dripping down your face as you eat the juiciest watermelon of your life? (or spitting the seeds at each other, not that we’ve done that….)
But the best thing about summer desserts: lemon! We are obsessed with lemon. Lemonade, lemon cake, lemon curd, lemon candy, you name it! If it’s lemon, we’ll probably try it. So, continuing our Lemon Curd theme for the month, we’ve made Lemon Curd Frosting. Which, not to toot our own horn, is the best frosting you’ll eat all summer.
You could just make plain lemon frosting, but trust us, Lemon Curd Frosting is soooo much better! And maybe if you’ve got some frosting leftover after your done eating it, you can frost some cupcakes too! 😉 If you do use it for frosting cakes, we recommend Strawberry Cake, because they are THE BOMB together and we couldn’t stop eating them, like for real, pretty sure we had these for Breakfast, Lunch, and Dinner….
For the Lemon Curd:
2 egg yolks
3/4 cup sugar
1/3 cup lemon juice
Zest of the lemons juiced above ^
8 Tbsp butter, cold
For the frosting:
1 cup (2 sticks) butter, room temp
3/4 cup lemon curd
1 tsp vanilla
5 cups powdered sugar
1/4 cup milk (or as needed)
- For the lemon curd: Simmer about 3 in of water in the bottom of a saucepan. Combine the yolks, eggs, sugar, lemon juice, and zest in a boil that will fit snuggly over your saucepan.
- Cook the egg mixture over the simmering water until it thickens, about 15 min, stirring often and well. While the curd is cooking, chunk your butter and keep it in the fridge.
- When the curd is done cooking, remove it from the heat and whisk in the butter a couple chunks at a time until it is fully incorporated into the curd.
- Let cool completely
- For the frosting: Cream the butter. Then, cream in the lemon curd until it is mixed completely with the butter. Add the vanilla.
- Mix in the powdered sugar one cup at a time, until all 5 cups are mixed in.
- At this point, your frosting may be done, depending on the consistency that you are looking for. If you want a thicker frosting stop here. If you would like something a littler thinner, then add the milk a little at a time until it reaches the right consistency that you need.
Let us know in the comments below or on our instagram, @unchartedbakers, if you made this, if you liked it, what you’re baking, or where you’re traveling! 🙂