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Recipe

Lemon Curd Cake Filling

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 (9 reviews)

  • lkk | 05/25/2019

    I just made a double batch of this for the lemon cheesecake bars. I used the foolproof lemon curd method on the Fine Cooking website and found it to be very easy. I got it up to 175 degrees and let it cook for about 3-4 minutes at that temp until it when from a pale yellow to a more golden, less solid color. Very delicious! Plus I have a really good excuse to make Pavlova with the egg whites I don't put in the freezer!

  • compactfish | 02/11/2019

    Amazing lemon curd. Super thick. Be sure to take it far enough to get it the proper thickness. When you think it might be done... cook it a bit longer. You won't be disappointed.

  • HobbyCaker | 12/19/2018

    I'm about to make this for the second time. I'm so excited about this recipe. The first time, I doubled it and I'll say - it took SO LONG for it to start thickening while whisking but it was so worth it! After sitting in the fridge in a closed container overnight it was AMAZING. I can eat it with a spoon. No lie.

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