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