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Lemon Curd for White Cake
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
6 large egg yolks
Zest of 2 lemons
1/2 cup freshly squeezed lemon juice (about 4 lemons)
12 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Gallery
Lemon Curd for White Cake
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Lemon Curd for White Cake
Lemon Curd for White Cake
Lemon Curd for White Cake
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 6 large egg yolks
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- 12 tablespoons sugar
- 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Directions
Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.
Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour.
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All Reviews for Lemon Curd for White Cake
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Reviews:
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All Reviews for Lemon Curd for White Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
