The Best Quick and Easy Lemon Cake Curd Filling
Ingredients
- 2 eggs
- 1/2 cup cane sugar
- 1/2 cup butter
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon tapioca flour (optional)
Instructions
- Zest and juice two lemons.In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch.Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes. Remove from heat and stir in the butter until it is thoroughly melted. Pour the warm curd through a mesh strainer into another bowl to remove any scrambled egg bits and pulp. Then store the curd in an airtight container in the fridge until you're ready to add it to the cookies.
Video
Notes
Eggs in Curd: Often, only the egg yolks are used in curd. I include the entire egg, which helps the curd cook faster and results in a naturally sweeter curd with just enough sugar.
Butter Temperature: Make sure your butter is at room temperature for easier creaming with the sugar.
Lemon Zest: Use a fine grater or zester to get the lemon zest. Avoid grating the white pith of the lemon, as it can be bitter.
Did you make this recipe?Please let me know in the comments below how it turned out :)