3 delicious cake fillings

By mrslopes

Lemon Curd, Fresh Strawberry Filling, Pastry Cream

Ingredients

• Lemon Curd:
• 4 large eggs
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• pinch kosher salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• Fresh Strawberry Filling:
• 1 pound strawberries, hulled and halved (about 2 3/4 cups)
• 1/4 cup seedless raspberry jam
• pinch kosher salt
• Pastry Cream:
• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon kosher salt
• 1 1/2 cups whole milk
• 1 teaspoon pure vanilla extract
• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Preparation

Step 1

Lemon Curd:
1.In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
2.Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.

Fresh Strawberry Filling:
1.In a food processor, combine the strawberries, jam, and salt. Pulse 10 to 12 times, just until the strawberries are coarsely chopped (about the consistency of relish). Refrigerate until ready to use, up to 6 hours.

Pastry Cream:
1.In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.
2.Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.