Lemon Layer Cake
January 26, 2011 § Leave a comment
Special people deserve special cakes. When my wonderful co-worker Alex gave me a carte-blanche for a birthday cake flavour, I knew I would pick lemon. It’s the little ray of sunshine we need in Vancouver when it’s dark out and just won’t stop raining.
Homemade lemon curd is one of the most delicious things you can do with lemons. That being said, I’ve never bought lemon curd, but it’s hard to top this.
Notes for recipe- I’ll be honest, I never use unsalted butter. I don’t understand why it costs a dollar more than regular butter. I use organic lemons whenever I use the rind. It’s important to mix the eggs in well and whisk constantly so the eggs don’t bind together- if you get some small pieces its no biggie, you can sieve them out.
Lemon Curd (from my favorite finecooking.com)
Makes about 1 1/4 cups (it filled my three-layer cake perfectly)
4 oz. (1/2 cup) unsalted butter (I used salted and used a very scant pinch of salt)
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3 Tbs. lightly packed finely grated lemon zest
Pinch salt (less if you used salted butter)
6 large egg yolks
Melt the butter in a heavy medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path. Don’t let the mixture boil. Immediatly force the curd through a fine seive into a bowl, using a rubber spatula. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.
Size: per Tbs.; Calories (kcal): 90; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 3; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 75; Fiber (g): 0;