This lemon curd is a great filling for my lemon cake. Especially because it uses up all of the leftover yolks from making the cake. You can subsitute meyer lemons for yellow lemons as well.
- 4 large egg yolks
- ¾ C sugar
- 3 fl oz lemon juice, freshly squeezed and strained (about 3 large lemons)
- 4 T unsalted butter (softened)
- Pinch of salt
- 2 t. lemon zest ,finely grated
Have a strainer, suspended over a bowl, ready near the range.
In a heavy saucepan, beat the egg yolks and sugar until well blended. Stir in lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened. It must not be allowed to boil or it will curdle.
When the lemon curd recipe has thickened, pour it through the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir the lemon zest into the curd.
Refrigerate until serving.