Store bought just never lives up to the fresh taste of this homemade lemon curd. I used it as a filling in my lemon cakes for 15 years, it's a tried and true recipe!
Lemon Curd:
4 Egg Yolks
1 Egg
3/4 cup sugar
1/2 cup real lemon juice
4 Tbl salted butter
Mix everything together EXCEPT the butter. Stir it really well, you do not want any egg to cook separately.
Use the double boiler system to cook it, I just put it in a bowl over a pot of steaming water.
STIR STIR STIR as it cooks. You are looking for it to thicken and begin to coat a spoon.
First Test it runs off the spoon.
When it's ready it will look like this:
It will fall off your spoon but leave a nice coating. At this point mix the butter in.
Next cover and put in the fridge until it is completely chilled.
This creamy curd is so delicious, use it as a cake filling, on scones with whipped cream, with strawberries and of course... as a filling in your cake pucks.
To use it in your cake pucks mix equal amounts of curd with buttercream (the curd on its own won't firm up enough to dip in chocolate) and pipe it in your centers.
Happy Pucking Friends!