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Lemon-Thyme Curd Filling delivers fresh tasting, tart flavor. Spread Lemon-Thyme Curd Filling between layers of white cake, and pair filling with our Whiite Chocolate Buttercream Frosting.

Recipe by Southern Living December 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
20 mins
total:
8 hrs 25 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour water to depth of 1 inch into bottom of a double boiler over medium-high heat; bring to a boil. Reduce heat to medium-low, and simmer. Whisk eggs and egg yolks in top of double boiler off of heat; whisk in sugar and next 3 ingredients. Scrape out vanilla bean seeds into egg mixture, and whisk until blended. Place top of double boiler over simmering water. Cook, whisking constantly, 10 minutes or until mixture thickens.

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  • Remove top of double boiler from simmering water, and add butter and salt, whisking until butter is melted. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 8 hours.

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