Lemon Curd Layer Cake

Lemon Curd Layer Cake
Photo by Julie Dennis

Ingredients

  • 2 ½ teaspoons baking powder
  • 1 ½ cups sugar
  • ¾ cup unsalted butter
  • ¾ cup powdered sugar
  • 2 cups whipping cream
  • 1 cup fresh lemon juice
  • 2 1/3 cups sugar
  • + 12 more ingredients
    • ¼ teaspoon cream of tartar
    • 2 teaspoons cornstarch
    • 4 large eggs
    • ¾ teaspoon salt
    • 4 large egg yolks
    • 1 ½ cups cake flour
    • 8 large egg whites
    • 1 ½ teaspoons grated lemon peel
    • Lemon slices
    • 4 large egg yolks
    • ¼ cup orange juice
    • ¼ cup vegetable oil

Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be...

View full recipe at Epicurious

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