I’ve been in the process of baking a cake. Due to my NYC trip approaching this weekend and the fact that this cake is for next monday, I’m practicing being efficient. Last weekend I made extra Vanilla Cake Batter and froze two cake layers. So last night I decided to make the filling. Last night, this morning, and this evening, I also decided to snack on spoonfuls of this delicious lemon curd! I used Ina Garten’s recipe which was quite simple, however my only complaint is I didn’t manage to process the zest finely enough. If I make this again I’ll probably try to strain the mixture before the cooking stage.
- 3 Lemons
- 1 1/2 Cups Sugar
- 1 Stick Butter, room temperature
- 4 Extra-Large Eggs
- 1/2 Cup Lemon Juice
- 1/8 tsp Kosher Salt
Using a carrot peeler, remove the zest from the 3 lemons, being careful not to peel the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar-lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. This is the phase where I would strain the mixture through a fine-mesh strainer to try to get rid of any chewy zest that wasn’t ground up enough.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, stirring constantly. This takes about 10 minutes. Remove from heat and chill in the refrigerator.
I can’t wait to use this as my cake filling. Stay tuned for a post on the final product next week!