In honor of our 3rd wedding anniversary, we celebrated by re-creating our wedding dinner -- including the wedding cake.
A dear friend of ours made our wedding cake, which was such a treat because I knew it would be safe for me to eat!
Inside that cake was a beautiful family tradition -- white cake with lemon filling.
Back then, we used a box of lemon pudding for the filling. But, over the last three years we've pretty much eliminated processed foods from our lives. So, this year, I needed to come up with another way to make our wedding cake!
I tried my hand at Lemon Curd for the filling...
And, it was amazing!
Nice and tart -- an excellent contrast to the sweet cake and yummy vanilla frosting.
Lemon Curd - Finding Joy in My Kitchen
1 medium lemon
3 egg yolks
5 T sugar
2 T butter
Begin by zesting the entire lemon.
Then, combine the zest and the three egg yolks in a saucepan.
Add in the juice from 1 lemon, which should equate to 1/4 C lemon juice. And, then the 5 T sugar.
Heat the mixture over medium heat...stirring constantly. You don't want your eggs to cook, so be sure to heat gently and only until little bubbles form around the edges and the mixture thickens.
Remove from the heat and add your butter. Allow the heat from the curd to melt it.
Cover, and refrigerate until you're ready to use!!
Then, enjoy celebrating your anniversary!!