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Lemon Curd

Prep Time20 minutes
Cooling Time30 minutes
Total Time50 minutes
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.