Lemon Curd Cake Filling

1. 1

   Strain egg yolks into saucepan and beat slightly with wire whisk.

2. 2

   Whisk in sugar until blended.

3. 3

   Gradually stir in lemon juice.

4. 4

   Cook over low heat, stirring constantly with whisk until mixture coats the back of a wooden spoon or registers 168 degrees (80 C.) on candy thermometer (DO NOT BOIL).

5. 5

   Remove from heat and whisk until slightly cooled,about 3 to 5 minutes.

6. 6

   Cut cold butter into small bits and whisk a few bits at a time into yolk mixture until melted.

7. 7

   Stir in lemon peel and cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.