Lemon Curd for Lemon Cake Assembly

This zesty curd is the ideal filling for sandwiching between layers of luscious Lemon Cake.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Weddings, Winter 2008


  • 4 large egg yolks
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice (from about 4 lemons)
  • 2 tablespoons lemon zest
  • 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces


  1. Whisk egg yolks, eggs, sugar and lemon juice, and zest in a medium heatproof bowl. Place over a pot of simmering water; whisk until thickened, about 5 minutes. Strain into a small bowl; add butter, and whisk until smooth. Press a piece of plastic wrap directly on surface; refrigerate until cold.

Cook's Notes

Lemon curd will keep, covered and refrigerated, for up to 3 days.


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