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.
Lemon Curd
Print recipe
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| By author | Dish Ditty Recipes |
Ingredients
- 8oz Butter
- 1 1/4 cup Sugar
- 1 cup Lemon Juice
- 1 teaspoon Lemon Zest from Lemon Rind
- 4 Eggs
Directions
| Step 1 | |
| 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.
