Lemon Curd Cake Filling

Lemon Curd Cake Filling
Photo by Scott Phillips


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

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 ...

View full recipe at Fine Cooking


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