This Lemon Curd would be awesome in tarts, but I prefer it in cake. It stars in my Lemon Birthday Cake, as the tart lemon moistens the cake layers and offsets the sweet jam.
Lemon Curd
Servings: 1 4-layer cake, with some leftover
Equipment
- Stove pot
- Electric beater or whisk
- Measuring cup
Ingredients
- ½ cup granulated sugar
- ½ cup lemon juice (about 2-3 lemons)
- 3 egg yolks
- 2 tbsp softened butter
- ½ pint heavy whipping cream
- 1 zest lemon
Instructions
- Bring sugar, lemon zest, lemon juice, and egg yolks to a boil on the stovetop, whisking constantly to prevent sticking to the bottom and sides of the pot. The mixture should thicken once it is boiling. When it is a pudding-like consistency, transfer it quickly into a cool bowl and place in freezer for ~5 minutes (or fridge for longer).
- Meanwhile, whip the cream until it forms stiff peaks.
- When the lemon mixture has cooled, beat in softened butter and fold in the whipped cream.
- Layer into your cake or scoop into tart shells as desired.