WHAT IS A LEMON ZESTER RECIPES

Steps:

• For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

Steps:

• In a medium sauce pan, whisk together sugar and egg yolks until smooth. Add the lemon juice, zest and salt.
• Place the butter in a heatproof bowl. Place a fine mesh sieve over the bowl and set aside.
• Over medium-low heat, bring the egg and lemon mixture to just boiling, stirring constantly so the curd doesn't stick to the bottom or sides of the pot. Cook and stir until the curd is thickened, translucent, and coats the back of a wooden spoon.
• Remove from the heat and pour the curd through the fine mesh sieve into the bowl. Stir until the butter is melted and the mixture is smooth. Cover with plastic wrap and let stand for 20-30 minutes before refrigerating to cool completely.
• Transfer curd to glass jars and refrigerate until ready to use.