LEMON CURD


Ingredients:

Juice and zest of 4 lemons
4 eggs
12 oz sugar
6 oz butter, cut into pieces

Method:

Bring juice, zest and sugar to boil and cook over low flame until thickened. Add butter, combine. Strain immediately and cool. Hold in refrigerator for several weeks. At service make hole in top of cake and remove core—fill with curd. Frost cake with It meringue.

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