Lemon Curd Filling
 
Makes 2 cups
Ingredients
  • 1 cup sugar 
  • ¼ cup cornstarch
  • 1 cup fresh lemon juice
  • 4 large egg yolks
  • ½ cup unsalted butter, cut into ½-inch pieces and softened
Instructions
  1. In a 3-quart saucepan, whisk together sugar and cornstarch. Whisk in lemon juice until cornstarch is dissolved and mixture is smooth. Cook over medium heat, whisking constantly, until mixture is hot.
  2. Meanwhile, in a medium bowl, whisk together egg yolks. Whisking constantly, slowly add one-fourth of hot lemon mixture to yolks. Whisk egg mixture into lemon mixture, and cook, whisking constantly, until thickened, 10 to 12 minutes. Remove from heat, and whisk in butter a few pieces at a time until melted and smooth.
  3. Pour mixture into a large bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate until thickened and cold, about 4 hours, or for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/lemon-coconut-cake-recipe/