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Lemon Curd Filling (Sauce)

 
 
 
This sauce keeps very well so it may be made up to 3 weeks before using. Helen uses it as a filling between cake layers, on top of pound cake, as a pudding - you name it!
 
1 cup    Sugar  
3/4 stick    Unsalted butter (6 Tablespoons)  
1/3 cup    Fresh Lemon Juice or Orange Juice  
1 Tbsp    Lemon or Orange zest (grated)  
3   Eggs  
1   Egg Yolk  
 
1 Combine sugar, butter, juice and zest in the top of a double boiler.
2 Cook and stir over simmering water until the sugar melts.
3 Beat the eggs and the egg yolk together and strain into the hot mixture, stirring constantly. Cook for 15 to 20 minutes over low simmering water until the mixture thickens. It will thicken more when it is cold.
4 Pour the thickened sauce into a container with a cover and chill until ready to use.