Recipe: Lemon Curd Cake

December 14, 2010 | By | Comments (3)

 

Here’s a recipe I modified from The Berry Bible.  You could make it with either raspberries or strawberries.  If you don’t happen to have berries, the cake would also be delicious topped simply with powdered sugar and whipped cream.

Lemon Curd Cake

Makes 8 servings

Ingredients

    * 2 cups flour
    * 1 cup sugar
    * 1 stick (8 tablespoons) butter
    * 2 large eggs
    * 1-1/2 cups Lemon Curd  (recipe follows)
    * 2 cups fresh raspberries, rinsed, drained and pureed with 1/2 cup sugar, plus a handful of berries set aside for garnish

Preheat oven to 350 degrees.   Grease an  8- inch square pan and line it with parchment paper. (I actually doubled this recipe and made it in a 10×13 pan. )  Put flour, sugar, and butter into a food processor and pulse until mixture looks like bread crumbs.  Add eggs and process until it forms a soft dough.

Press 2/3 of the dough into the bottom of the pan.  Spread with lemon curd  and then crumble the remaining dough over the curd layer. Bake for 35-40 minutes, until golden brown.  Let cool in pan.

To serve, ladle some raspberry puree into the center of a dessert plate.  Set a piece of the cake on top and garnish with raspberries.  You may also add a sprinkle of powdered sugar and a dollop of whipped cream if you like.

LEMON CURD

Makes about 1-1/2 cups

    * zest of one orange or two lemons
    * 1/2 cup lemon juice  (bottled, or about 2 lemons worth of juice)
    * 1 cup sugar
    * 4 tablespoons butter
    * 2 large eggs, beaten in a medium sized bowl

Finely grate the lemon or orange zest and combine it with the lemon juice in a saucepan.  Add sugar and butter and warm until the butter has just melted.  Remove from heat and very slowly pour half of the lemon juice mixture  into the beaten eggs.  Whisk briskly as you pour so that the eggs do not begin to cook.  Once the juice is well mixed into the eggs, add remaining juice and whisk again. Return to the saucepan on the stove over low heat, and heat 2-3 minutes, stirring  constantly, until mixture thickens.

COMMENTS

  1. Lola

    enjoy

    December 16, 2010 at 1:17 pm
  2. Eleanor

    this looks delicious and I will try it. Eleanor

    December 18, 2010 at 9:40 am
  3. Chun Kim

    Very delicious! we loved and my second time makes this with orange and third time with lime just good as lemon curd.

    January 9, 2011 at 4:11 pm

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