Lemon Curd Cake recipe?
I tried for the first time today a Lemon Curd Cake - and it was fantastic. So fresh and lemony, and rich yet light at the same time. I wonder if anyone has a recipe for something similar that they would be willing to share. At first I thought it was like a very light cheesecake but I'm not certain it had cream cheese in it. You couldn't see the lemon curd as in layers or icing so I guess it was mixed right in to the batter. If you know what I'm talking about (or trying to describe to you in a not so very good way) please help. I am desparate. It was soooooooo good and I would love to make one for a dinner party next weekend.
I found this one in CH and made it last week. It was fantastic.
This is THE best. I just tried CI's new one and it didn't touch this one.
Triple-Lemon Layer Cake
Adapted from Fine Cooking
For the Cake:
9 1/4 ounces (2 1/3 cups) cake flour;
more for the pans
2 3/4 teaspoons baking powder
1/4 teaspoon table salt
1 3/4 cups granulated sugar
2 tablespoons lightly packed finely
grated lemon zest
6 ounces (3/4 cup) unsalted butter
1 cup whole milk
5 large egg whites
1/4 teaspoon creme of tarter
For the Filling*-
3 ounces unsalted butter
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
For the Frosting-
8 ounces (1 cup) unsalted butter,
2 tablespoon lightly packed finely
grated lemon zest
3 ½ cups sifted confectioners sugar
3 tablespoons fresh lemon juice
Make the lemon curd first so it can chill.
*This lemon curd is actually from an earlier Fine Cooking. It is in first
place in e-gullets lemon curd bake-off.
I like to use my mixer bowl as a double boiler when making it. That way when its done I can put it back on my mixer and whip it until cool. I think it gives it a creamier , fluffier, texture.
Don’t omit the unusual creaming of ingredients at the beginning. Fine Cooking found it eliminated the curdled bits of egg you usually have to strain out.
Beat the butter with the sugar until it’s light and fluffy. Slowly beat in the eggs and yolks. Beat for 1 minute more, then stir in the lemon juice. The mixture will look curdled. Do not panic.
Cook the mixture over low heat until it becomes smooth, then increase the heat to medium and cook, stirring constantly, without letting it boil, until it thickens enough to leave a path on the back of the spoon when you drag your finger through it. If you want to go by temperature, you’re looking for 170 F.
Remove from the heat and stir in the lemon zest. Press plastic wrap on surface to prevent a skin from forming and chill in the refrigerate.
Make the Cake:
Place a rack in the middle of the oven and preheat to 350 degrees. Butter and flour two 8 by 2 inch round cake pans. Sift the cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy (about 1 ½ minutes). Add the remaining sugar and beat until smooth (about 1 ½ minutes). Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternatively with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.
In another bowl, beat the egg whites with an electric mixer (with clean beaters or a whisk attachment) on medium speed just until foamy. Add the creme of tarter, increase the speed to medium high, and beat until the whites form stiff peaks when the beaters are lifted. Add a quarter of the whites to the batter and gently fold them in with a rubber spatula; continue to gently fold tin the whites, a quarter at a time , being careful not to deflate the mixture.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake until a pick inserted in the centers comes out clean, about 35-40 minutes. Let cool in the pans 10 minutes. Run a table knife along the sides of the pans and carefully invert each cake out onto the rack. Flip them right side up and let them cool completely.
With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife. Put one of the cake layers on a serving plate, cut side up. With an offset spatula or a table knife, spread a generous 1/3 a cup on top of the cake layer. Lay another cake layer on top, spread it with another generous 1/3 a cup, and repeat with third cake layer. (You will have extra curd, enjoy!) Top with the fourth cake layer.
Make the Frosting:
In a medium bowl, beat the butter and lemon zest with an electric mixer on medium speed until light and fluffy. Add the confectioners sugar in batches and beat until light and fluffy. Add the lemon juice and beat for one minute. (You can make the frosting a couple of hours early and keep it, covered, at cool room temperature.)
Frost the Cake:
Up to a few hours ahead, spread a thin layer of frosting on the cake, filling in any gaps as you go. Chill until the frosting firms up a bit, about ½ hour. Spread the remaining frosting decoratively over the top and sides of cake. Scatter with bits of lemon zest and silver dragees, or garnish as you like.
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Becca Porter Mar 02, 2007 10:11AM
re: sarah galvin
I found this post while searching for a new lemon curd recipe, and made it yesterday with Meyer lemons. We found it oversweet. So I threw it in my ice cream maker (I keep the bowl frozen all the time)and then the freezer overnight and just tasted it & I must say I'm proud of myself, it is going to be delicious tonight with fresh raspberries. Oh I added just a quick glug of milk while it was mixing, not a lot.
re: Miss Needle
I love both citrus and chocolate. :) I think for me, it's more seasonally-related. I tend to go for lighter citrus-y things in the warmer months, but in the winter, I want chocolate. I do this with ice cream, too. If it's just warm, then I'll do the chocolates and vanillas, but on a sweltering hot day, all I want is sorbet (usually lemon, though sometimes mango or other flavors, too). Odd.
re: Miss Needle
Hi Miss Needle, the picture looks very similar to what I had. Mine was also in individual ramkin. I notice that the recipe above is to be served warm, which may well be the case for most puddings but the cake I had was served on the cool side. Do you think this steamed pudding can be served cold? Or would it ruin the dish?
I've only served it warm but can see how it would taste good cold as well. If serving cold, I would probably increase the amount of lemon juice as coldness will dull the tang a bit. But I don't know what that would do to the structure of the dish as I'm not a pastry chef. I really love that recipe -- very simple and tasty.
I've made this "Almost Fat Free Cheesecake" a few times, it's really delicious, and easy t make. I got the recipe from Paula Dean, on FoodTV. You top it with a home made lemon curd (recipe below). I always double the lemon curd recipe, it's wonderful (which merits doubling it!)
Almost Fat-free Lemon Cheesecake
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute
Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over-bake, as it will firm as it cools). Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
There's a recipe in the Essential NY Times cookbook by Amanda Hesser that sounds like what you're looking for. Dollops of lemon curd are dropped into the cake batter before it goes into the oven to bake.
I thought it was called Lemon Daisy Cake but can't find a reference when I google it.