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
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.