The recipe said they would be good for at least 10 days, but of course, they didn’t make it that far.
In medium saucepan, whisk the lemon zest, lemon juice, sugar and egg yolks.Cook over moderate heat, whisking, until bubbles form around the edge of the mixture, about 3 minutes.
Reduce the heat to a bare simmer and cook, whisking, until the mixture has thickened enough to coat the back of a wooden spoon, about 15 minutes.Whisk in the gelatin mixture.Remove the saucepan from the heat and whisk in the butter, one tablespoon at a time, until well incorporated.
Strain the lemon curd through a fine sieve into a bowl.Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until cold and firm, about 2 hours..
Meanwhile, make the cake.
Butter the bottoms and sides of three 8-inch round cake pans.Get the Recipe: Spring Herbs Soup with Fregola and Pancetta(Keep screen awake).
warm water (100°F to 110°F).extra-virgin olive oil, plus more for greasing and brushing.
all-purpose flour, divided, plus more for dusting.(10-ounce) packages.