Lemon Curd Cake Filling
- 3 Tbs. lightly packed finely grated lemon zest
- ¾ cup granulated sugar
- Pinch salt
- 6 large egg yolks
- 4 oz. (½ cup) unsalted butter
- ½ cup fresh lemon juice
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 ...