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Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup fresh lemon juice
4 tablespoons (1/2 stick) unsalted butter
Zest of 2 lemons
Gallery
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
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
- 4 large egg yolks
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 4 tablespoons (1/2 stick) unsalted butter
- Zest of 2 lemons
Directions
Whisk together egg yolks and eggs. Combine with sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, for 8 to 10 minutes, or until mixture coats the back of a spoon.
Remove pan from heat and stir to cool slightly. Strain through a sieve into a small bowl and add butter, a piece at a time, stirring until smooth. Stir in zest and let cool completely before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Curd Filling for Lemon Meringue Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Curd Filling for Lemon Meringue Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
