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Recipe

Lemon Curd Cake Filling

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Scott Phillips

Yield: Yields about 1-1/4 cups.

Ingredients

  • 4 oz. (1/2 cup) unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 3 Tbs. lightly packed finely grated lemon zest
  • Pinch salt
  • 6 large egg yolks

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 90
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 75
      Sodium (mg): 15
      Carbohydrates (g): 8
      Fiber (g): 0
      Protein (g): 1

Preparation

  • 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 the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path. Don’t let the mixture boil. Immediately force the curd through a fine sieve into a bowl, using a rubber spatula. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.

Reviews

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Reviews

  • BistroJackie | 09/12/2013

    I always get rave reviews when I make this cake. The only thing I change is with the curd. I add a splash of cream and a 1/2 tsp of vanilla at the end. Superb!

  • namest | 03/28/2013

    It's absolutely delicious with one small downfall. It doesn't make enough. I would double the recipe for the cake filling because we seemed to throw out a bunch of cake trying to incorporate more "curd" into each bite. I even used a box cake the second time to just "make and go" but because of the home-made curd and home made frosting it worked wonderfully.

  • Leisa_VA | 04/23/2011

    I made this recipe along with the cake recipe calling for it. I had plenty of lemons left, so I thought I would make another batch to give as Easter gifts for the family gathering (to which I'm bringing the cake). I did a three things differently that I wanted to share. First, I doubled this recipe, and rather than using egg yolks (which does make a richer curd), I used 12 eggs. I just couldn't bring myself to toss all of those egg whites! Second, I used the lemon sugar method called for in the cake recipe. I took 1/2 cup of sugar with 6tbs of lemon zest. I put it in a coffee grinder (which doubles as a spice grinder) rather than break out the food processor.Third...and most importantly...I used the foolproof method http://www.finecooking.com/articles/foolproof-lemon-curd-method.aspx to make the curd: creaming the butter, lemon sugar regular sugar and then adding the lemon juice last. I used a thermometer clipped to the pan to register the 170 needed. Fourth...and here's a tip...using a thermomenter with the snaky wire and probe + a silicon pot spoon rest, you have a very easy way to monitor the temperature of your 'stuff'. Just clip the spoon rest to the pan and put the probe between the rest clip ant the pan. You can stir easily, but most importantly the digital read out will be easy to see as can be.Beautiful, smooth and delicious. Thank you for this method. It is outstanding.

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