Lemon Curd Layered Cupcakes With Strawberry Frosting
1 1/4 cups sugar
For the cupcakes:
For the lemon curd:
Keep your eyes on the pan, because the curd can curdle quickly. It is cooked enough when you can run your finger along the spatula and the curd doesn’t run into the track you’ve created (btw, I loved this tip. It totally helped me in stopping to cook the curd on time!) Don’t worry if the curd looks thin at this point – it will thicken more as it cools.