Lemon Curd Filling

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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 30.4
  • Total Fat: 1.8 g
  • Cholesterol: 19.9 mg
  • Sodium: 1.0 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.3 g

View full nutritional breakdown of Lemon Curd Filling calories by ingredient
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This goes along with my Birthday Cake w/Whipped Topping recipe. Look for it under my username.
This goes along with my Birthday Cake w/Whipped Topping recipe. Look for it under my username.

Number of Servings: 64


    5 egg yolks
    1 cup sugar
    4 lemons, zested and juiced
    1 stick butter, cut into pats and chilled


This is best if it's brought to room temperature or cold from the fridge.


Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Makes 1 pint

Serving Size: Serving size: 1 Tbsp

Number of Servings: 64

Recipe submitted by SparkPeople user GINNY3013.

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