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Thursday, January 3, 2013

Lemon Curd

I had the privilege of making the wedding cake for Katie and Marcus on Dec 28th.  It was a two layer buttercream cake.  Pretty simple, but anything is easy on paper.  As my husband J always says, "No plan survives contact with the enemy".  The enemy in this case was the Wedding Cake.  They wanted a yellow cake with lemon curd filling on the bottom 12" layer and raspberry jam on the top 9" layer.  It was not that bad.  I did have to learn how to make Lemon Curd filling though.

Lemon Curd Filling

  • 8 egg yolks
  • 1 cup of sugar
  • 4 lemons, zested
  • 1 cup of lemon juice, from the zested lemons

Food processor sugar and the zest of 4 lemons until well combined.
I cracked the 8 egg yolks directly into my double boiler.  Christmas present from J this year.  Thank you J, I love my double boiler.
Then I whisked in the lemon zested sugar with the egg yolks and transferred it to the stove.
Add 1 cup of lemon juice and whisk in a double boiler on low heat for about 10-15 minutes until thickened.  Whisk continually or it burns on the bottom and can get clumpy.
Remove from heat and cover in plastic wrap so the plastic is touching the top of the lemon curd to prevent a skin from forming.
Refrigerate until ready to use.
Used as Cake filling on the bottom tier.  It would also taste good in a pie or trifle.  I need to try that next time.
Frost and Done.  A simple but elegant wedding cake decorated with fresh basil and kumquats.