Mother’s Day Cake with Fresh Lemon Curd
I’ve said it before but I’ll say it again – for me, you can’t beat the fresh taste and zestiness of a citrus flavoured dessert. After posting about my lemon cheesecake a couple of weeks ago and now this fresh lemon curd, you might think I’m getting slightly obsessed with lemons. I’m happy to say that this certainly isn’t a recent obsession but life long love. I was making this most recent lemon incarnation for my mum as a present for mother’s day – hence the mother’s day card I painted for her in the background.
Grated rind and juice of 1 large lemon
75g or 3 oz caster sugar
2 large eggs
50g or 2 oz unsalted butter, cut into small cubes
Place a pan of water onto the heat and bring it up to a simmer
Place the grated lemon rind and sugar into a large glass bowl which will eventually sit above the pan of hot water. This bowl needs to be large enough to sit comfortably over the pan but the bottom of the bowl shouldn’t touch the hot water or the lemon curd might curdle.
In another bowl, whisk the lemon juice together with the eggs and then pour this over the lemon and sugar mixture. Place the over the barely simmering water and keep whisking. You don’t need to be panicky about this stage because, as long as the water doesn’t touch the bowl, and as long as you stir often, the lemon curd will turn out great. Whisk in the butter a cube at a time, waiting for the cubes to melt before you add the next one. All together, the lemon curd will take about twenty minutes on the heat to thicken and then you can just leave it to cool.
This recipe makes one large jar of lemon curd which will keep for about a week. As well as giving my mum a jar of the lemon curd, I also made her a lemon sponge sandwiched with lemon curd, covered with a lemon curd buttercream and decorated with icing.
To make the butter cream, you just add a couple of tablespoons of lemon curd to a basic buttercream, which you can find a recipe for on my vanilla cupcake post. I wasn’t totally happy with how the lemon sponge turned out so I hoping to perfect it next time I make it so I will post the perfected recipe then. I iced the cake with deep purple fondant icing and decorated it using brush embroidery and a bit of piping. If you’re interested in learning about brush embroidery or having a go at it, I posted about it in ‘Brushing up on Brush Embroidery’