Lemon Curd Cake Filling

This sunny lemon curd cake filling is the star of my lemon curd cake and a
must-have filling for all of your summer cakes and bakes. The Instant Clearjel
helps it gel perfectly without a lot of fuss, and makes it a great option for
beginners or
pros!https://amycakesbakes.com/double-batches-and-cake-pans/#pan-chart

Servings: 8 servings

Author: Amy

Prep Time
30 minutes

Cook Time
24 minutes

25 minutes

Course:

Dessert

Cuisine:

American

Keywords:

🧂 Ingredients

2 Tablespoons instant clearjel
100 grams (½ cup) sugar
Zest from 2 large lemons

(reserve the juice)
½ cup Fresh lemon juice
4 egg yolks
½ stick (2 ounces) salted butter

Instructions

1 For best results, make the lemon curd a day before using (or while baking the
cake). Whisk the sugar and instant clearjel well together. Set aside.
2 Whisk the lemon juice and egg yolks together in a saucepan. Cook over medium-low
heat, whisking frequently, just until it comes to a boil.
3 Remove from heat and add the 2 ounces room temperature butter to the lemon
mixture, stirring until the butter is melted and well blended. Pour the hot
lemon curd base through a fine mesh strainer to remove any lumps or egg strands.
4 Slowly whisk in the instant clearjel mixture to the lemon curd, a little at a
time, until the instant clearjel mixture is fully incorporated and dissolved.
Stir in the lemon zest. The lemon curd will thicken, but will continue to
thicken as it cools. This lemon curd is thicker and has a more textured
appearance than traditional lemon curd due to the starch that thickens it, but
it has a smooth mouthfeel.
5 Allow the lemon curd to cool and get cold in the fridge until you're ready to
use it, ideally for two hours or overnight. Stir before using.