Recipe For Lemon Curd Cake Filling

3 4 cup granulated sugar.

Recipe for lemon curd cake filling. Fill cake with lemon curd. Continue stirring while pouring the egg mixture back into the saucepan. 6 large egg yolks.

Put into a greased or lined 900g 2 lb loaf tin or makes approximately 16 18 cupcakes. Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy about 1 1 2 minutes. Remove the pan from the heat.

The result is a soft luscious filling that you ll want to dive right into. Pour mixture through a fine mesh strainer into a medium bowl. Using a serrated knife trim tops of cake layers to make level.

Let stand stirring often until mixture is cool about 20 minutes. Place one layer on a serving plate cut side up. Drizzle this cream over your desserts or use this lemon curd as filling for cakes tarts pies macarons.

You can find the full recipe further down but here is the basic rundown. The sponge from this lemon curd cake recipe is soft and moist even more so with the syrup and is full of grated lemon zest which gives it a natural lemon flavour throughout. Pulse 1 4 cup sugar and lemon zest together in a food processor until well combined.

3 tablespoons finely grated lemon zest. Add remaining ingredients except lemon zest. Cook over medium low heat stirring constantly do not whisk until thickened and you see the first bubble.