Lemon Curd

This recipe is a part of the lemon cake recipe in the source linked.

Sourced from: https://www.lifeloveandsugar.com/lemon-mascarpone-layer-cake/


1/4 cup (60ml) fresh lemon juice (about 1–2 lemons) 2 tsp finely grated lemon zest 1/3 cup (69g) sugar 4 egg yolks 3 tbsp (42g) salted butter


1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon. 2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.

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