Makes 14 servings
4 large eggs
1 cup sugar
1/2 cup fresh lemon juice
Pinch of salt
1/2 cup unsalted butter, cut
1. Whisk eggs, sugar, lemon zest and juice. Add salt and butter.
2. Set heatproof bowl over pan of simmering water. Whisk constantly till thickened, 12 to 15 minutes. Pour through sieve into bowl.
3. Place parchment paper on surface of lemon curd. Refrigerate overnight. Makes 13/4 cups, or enough to serve with one cake.
Per serving: 136 calories, 2 grams protein, 15 grams carbohydrates, 15 grams sugar, 8 grams fat, 71 milligrams cholesterol, 82 milligrams sodium, no dietary fiber.