Lemon Curd Filling for Cakes
For cake or pie filling or for scones
- 1/2 C. Butter
- 1 C. Sugar
- 6 large Egg Yolks beaten
- 3/4 C. Lemon Juice Fresh
- 4 Tsp. Lemon Rind Grated
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.
Keyword Curd | Filling | Lemon | Lemon Curd