For the yellow cake, I made three batches of lemon curd, and ended up with a bit leftover. It's perfect for spreading on toast, muffins, fruit, etc.
Makes 1 1/2 cups
3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons)
4 tablespoons unsalted butter
1 tablespoon finely shredded lemon zest
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.
Cook, stirring constantly to prevent from curdling, until the mixture becomes thick (like sour cream or hollandaise sauce), about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
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