Lemon Curd
This is the filling for the coconut cake. Can also be used for tart filling or spread between cookies to make sandwich cookies.
Makes about 2 cups
3 large eggs
3 large egg yolks
1 cup sugar
1 cup fresh lemon juice (4 to 6 lemons)
2 tablespoons unsalted butter
1. Place the eggs in a medium nonaluminum saucepan and whisk in the sugar and lemon juice until well blended.
2. Place over very low heat and whisk constantly about 12 minutes, until mixture thickens.( be careful not to let the mixture get too hot, the eggs will curdle)
3. Remove from the heat and whisk in the butter. remove from the pan and cool completely at room temperature. refrigerate in an airtight container until ready to use or up to 2 weeks.