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Lemon Curd Cake Filling
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Recipe Information
L. A. Times 1/18/87

Serves/Makes:2 cups or more

  • 6 egg yolks
  • 1 cup (225 ml) granulated sugar
  • 1/2 cup (125 ml) fresh lemon juice
  • 1/2 cup (125 ml) cold unsalted butter
  • 1-1/2 tbsp (20 ml) minced lemon peel (yellow only)
  • Strain egg yolks into saucepan and beat slightly with wire whisk. Whisk in sugar until blended.
  • Gradually stir in lemon juice.
  • Cook over low heat, stirring constantly with whisk until mixture coats the back of a wooden spoon or registers 168 degrees (80 C.) on candy thermometer (DO NOT BOIL).
  • Remove from heat and whisk until slightly cooled,about 3 to 5 minutes.
  • Cut cold butter into small bits and whisk a few bits at a time into yolk mixture until melted.
  • Stir in lemon peel and cool completely.
Can be made ahead and stored on refrigerator for up to 1 week.

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