Lemon Curd for Rose-Petal Wedding Cake

Name: Lemon Curd for Rose-Petal Wedding Cake
Yield: Makes 7 cups
Ingredients: 5 large egg yolks; Grated zest of 5 lemons (about 4 tablespoons), plus 1 3/4 cups fresh lemon juice (about 11 lemons total); 10 large eggs; 1 3/4 cups sugar; 1 1/2 cups plus 6 tablespoons (3 3/4 sticks) cold unsalted butter, cut into pieces

Use this recipe to make our Rose-Petal Wedding Cake.

Yield: Makes 7 cups

Source: Martha Stewart Weddings, Summer 2005

Ingredients

5 large egg yolks
Grated zest of 5 lemons (about 4 tablespoons), plus 1 3/4 cups fresh lemon juice (about 11 lemons total)
10 large eggs
1 3/4 cups sugar
1 1/2 cups plus 6 tablespoons (3 3/4 sticks) cold unsalted butter, cut into pieces

Directions

Whisk together egg yolks, lemon zest and juice, eggs, and sugar in a large heavy saucepan over medium-low heat. Cook, stirring continuously with a wooden spoon, until mixture thickens, 12 to 15 minutes. Remove from heat; stir in butter, 1 piece at a time. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly on surface; refrigerate until chilled, up to 1 day.