In a heat proof bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice.
Set over medium heat. Stir in the butter, 1 piece at a time until smooth. Strain through a fine sieve into an airtight container. Place plastic wrap directly on the surgace. Refridgerate until thick enugh to mound firmly on a spoon. About 2 hours.
Spread lemon curd in between layers of cake
Originally Submitted
8/19/2013
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