Lemon Curd (Lemon Layer Cake)

A curd forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Lemon Layer Cake, where it is originally used.

Ingredients

• 1 cup (240 ml) sugar
• 3/4 cup (180 ml) fresh lemon juice
• 3 large eggs
• 3 large egg yolks
• 1/4 cup (1/2 stick (225 g)) chilled unsalted butter, cut into 1/2-inch (1 cm) cubes

Method

1. For lemon curd: Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F (70°C), about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup (240 ml) curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)