Lemon Curd Filling
NOTE: This
thick filling is quite lemony and not terribly sweet. It will
thicken as it cools.
2 large egg yolks
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, softened
INSTRUCTIONS:
1. Beat yolks and sugar in medium nonreactive saucepan until smooth. Stir in juice, zest, and butter and set pan over medium-low heat. Cook, stirring constantly, until curd thickens and becomes rich yellow color, about 3 minutes. Do not let mixture boil.
2. Pour curd through strainer. Place piece of plastic wrap directly on top of curd and refrigerate until chilled. (Lemon curd can be refrigerated in airtight container for several weeks.)