I’m in the throes of making the Happy Birthday Coconut Cake. (It’s a regular marathon.) Read, read, read, then measure and sift, and sift, and sift again then add the baking powder, then sift. (Whew!) Made the lemon curd first, which will go in between the cake layers. Yeow! It worked my first time making it. “Do a little dance.”
It’s all I can do not to open the oven and check on the cake. (I peeked!) It’s looking gooood. Smells divine. Ah sugar, butter, eggs, vanilla and almond flavors!
Cross my fingers and maybe it’ll be cake! If not then it’s back to the drawing board. (Nerts.)
(Why is it so flat? oh no. this can’t be right. Call Richard!)
Well, anyway, here’s a good recipe for lemon curd. Lots of fun and quick to make.
Lemon Curd Recipe: Inspired by the intrepid cook, Sabina, I have followed in her cook-steps. (Ah, come on, it’s only fun.) Lemon curd is really yummy on scones too.
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.