This is the Lemon Curd filling recipe from Draegers Market’s Lemon Buttermilk Cake. I worked there back in the 90’s and picked up a couple really good recipes. This is definitely one of them.
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|By author||Dish Ditty Recipes|
- 8oz Butter
- 1 1/4 cup Sugar
- 1 cup Lemon Juice
- 1 teaspoon Lemon Zest from Lemon Rind
- 4 Eggs
|Cream butter, sugar and eggs. Add lemon juice and rind. |
Over double boiler, heat mixture until it comes to 165°, stirring frequently. Let cool.
Use as filling for cakes, pies and more.
This was used as the filling for the Lemon Buttermilk cake, but I’ve found that it is great as a filling for pie, plain white cake, as pudding all by itself, or as shown: in a shortbread tartlet.
Back in the early 90’s I had a short stint where I wanted to follow my passion and I got a job in the Bakery at Draegers Market, a high end market in Menlo Park, CA. After about 4 months, I realized that I love baking and cake decorating, but not as a job. Once it was a job, the passion was gone.
But, I didn’t leave there empty handed. I came away with many great recipes, including this one. I don’t bake a lot anymore, but you should see some more Draegers recipes over time.
So, if you are looking for a delicious, tart, sweet, creamy, did I say delicious? cake filling, this is it.