LEMON CURD CAKE FILLING

There are lots of variations to this recipe. I've made it several different ways and after the whole family did a taste test, this one was the winner! Sorry I don't have pics of now, but will post them next time I make it, which I'm sure won't be too long as this was YUMMY!

LEMON CURD CAKE FILLING

Recipe adapted from FineCooking.com

Print Version

4 oz. (1/2 cup) unsalted butter
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3 Tbs. lightly packed finely grated lemon zest
Pinch salt
6 large egg yolks

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Melt the butter in a heavy medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path. Don't let the mixture boil. Immediatly force the curd through a fine seive into a bowl, using a rubber spatula (don't skip this step, nobody wants lumpy curd). Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.