Lemon curd is a time-honored filling for a layer cake. A layer cake creates the WOW in the dessert arena. They are really not much trouble, and an occasion becomes even more special with this spectacular filling.
Another of Margaret Lea Houston’s recipes, and a southern favorite. You can look like a star by making this simple tart and sweet lemon curd and simply topping slices of pound cake for a lovely desert.
Lemon Curd
Tart and sweet, the perfect filling for your layer cake
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup Lemon Juice
- 1/2 cup butter
- 1 zest of lemon
Instructions
- Whisk eggs until smooth in a medium-heavy, 1 quart saucepan. Add sugar and lemon juice, whisking until well mixed. Look slowly over medium-low heat, stirring constantly, until mixture thicken s enough to coat back of wooden spoon (10 - 12 minutes).
- Remove pan from heat. Cut butter into tablespoon-size pieces and stir, one piece at a time, into warm mixture until melted and fully absorbed. Stir in lemon zest.
- Spoon between the layers of the Sam Houston White Cake. Top with Shiny Chocolate Frosting.
Notes
Lemon Curd is also over pound cake. You can save time by buying your pound cake at the store. I also like to save a little zest to sprinkle on top of individual servings.