Lemon Curd Filling for Cakes
For cake or pie filling or for scones
Ingredients
- 1/2 C. Butter
- 1 C. Sugar
- 6 large Egg Yolks beaten
- 3/4 C. Lemon Juice Fresh
- 4 Tsp. Lemon Rind Grated
Instructions
- Mix together well.
- Cook over low heat, stirring constantly till thickened. Push through cheese cloth the make sure there aren't any lumps.
- Let cool covered.
- Store in the fridge for up to a week.
