Just for fun: I made this awesome Lemon Cake last weekend! I found this recipe for a lemon curd that was just great. It was tasty and it didn’t run everywhere: It’s important when making a layer cake to have a pretty solid filling! I made a lemon cake, layered it with the lemon curt, and topped it with my cream cheese-whipped cream frosting. AMAZING !
Just a cooking/recipe reading tip…. when the recipe says something vague like “until the sauce/mixture thickens.” Or gives you a general time frame for the thickening, one way to KNOW your sauce or curd is done is to dip a spoon in the mixture and then run your finger down through it (seen below). If the mixture holds around your finger swipe then the sauce is done! If not, just wait a little longer, and then test again.
Adapted from The Joy of Cooking
• 8 egg yolks
• 1 1/2 cups sugar
• 1/4 cup (1/2 stick) butter
• 3 lemons, zest grated and juiced
• First separate egg yokes (Save the egg whites for other baking needs or omelets) • Using a peeler remove the lemon rind from all three lemons. Then place them in a small food processor until finely grated. You could also use a grater • Next juice the lemons. Be careful not to include any seeds • Then place all the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. For a substitute for the double boiler I use a glass bowl and pot of boiling water • Cook and stir until mixture begins to gel or thicken ever-so-slightly •Remove from heat and allow to cool • Cover and refrigerate it to thicken • Assemble cake and ENJOY!
This would make a great cupcake filling and keeps, refrigerated, for about 1 week.
Quick How-To Layer a Cake:
1. Level cooled cake layers
2. Go around the edge of the cake layer with frosting
3. Spread filling evenly in the center of the cake layer
4. Add additional cake layers until the last layer
5. Once last layer is added spread the icing around the cake. Either making a crumb coat or decorate with the remaining frosting