Magnolia Bakery's Lemon Curd Filling
This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake.
Ingredients
8 serv.Step-by-step instructions
- 1
In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
- 2
Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
- 3
Cook for about 20 minutes until thick and bubbly.
- 4
Remove from heat and add the butter, one piece at a time, stirring to incorporate.
- 5
Place in the refrigerator until firm.
- 6
Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
- 7
A sterile mason jar would be perfect for keeping this inches.
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