Lemon Curd Filling

Use this recipe when making our Fig and Berry Trifle.

  • Yield: Makes 2 3/4 cups

Source: Martha Stewart Living, September 1997

Ingredients

  • 6 large egg yolks
  • 1 cup sugar
  • 1/2 cup freshly squeezed lemon juice, strained
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • Grated zest of 1 lemon
  • 2/3 cup heavy cream
  • 1 tablespoon confectioners' sugar

Directions

  1. Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 8 to 10 minutes.

  2. Transfer to a small bowl. Stir in butter, piece by piece. Add lemon zest, and let cool completely. Cover with plastic wrap, and transfer to the refrigerator for 2 to 3 days.

  3. When you need the filling, chill a metal bowl and whisk in the freezer, then use to whip together cream and confectioners' sugar until stiff peaks form. Fold cream mixture into lemon curd; chill in refrigerator for at least 20 minutes before using.

Cook's Notes

The base for the lemon curd can be made up to several days before it's needed, but it should be prepared at least a few hours in advance so it can chill. Fold in the whipped cream on the day you need the filling.

Reviews

Be the first to comment!