Yield: Yields about 1-1/4 cups.
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I always get rave reviews when I make this cake. The only thing I change is with the curd. I add a splash of cream and a 1/2 tsp of vanilla at the end. Superb!
It's absolutely delicious with one small downfall. It doesn't make enough. I would double the recipe for the cake filling because we seemed to throw out a bunch of cake trying to incorporate more "curd" into each bite. I even used a box cake the second time to just "make and go" but because of the home-made curd and home made frosting it worked wonderfully.
I made this recipe along with the cake recipe calling for it. I had plenty of lemons left, so I thought I would make another batch to give as Easter gifts for the family gathering (to which I'm bringing the cake). I did a three things differently that I wanted to share. First, I doubled this recipe, and rather than using egg yolks (which does make a richer curd), I used 12 eggs. I just couldn't bring myself to toss all of those egg whites! Second, I used the lemon sugar method called for in the cake recipe. I took 1/2 cup of sugar with 6tbs of lemon zest. I put it in a coffee grinder (which doubles as a spice grinder) rather than break out the food processor.Third...and most importantly...I used the foolproof method http://www.finecooking.com/articles/foolproof-lemon-curd-method.aspx to make the curd: creaming the butter, lemon sugar regular sugar and then adding the lemon juice last. I used a thermometer clipped to the pan to register the 170 needed. Fourth...and here's a tip...using a thermomenter with the snaky wire and probe + a silicon pot spoon rest, you have a very easy way to monitor the temperature of your 'stuff'. Just clip the spoon rest to the pan and put the probe between the rest clip ant the pan. You can stir easily, but most importantly the digital read out will be easy to see as can be.Beautiful, smooth and delicious. Thank you for this method. It is outstanding.
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