Lemon Curd Cake Filling

Lemon Curd Cake Filling
Photo by Scott Phillips


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

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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