Busy-Day Cake with Lemon Curd
I often repeat myself in words, and cooking follows this path, too.
Shouldn’t Couldn’t I whip up elaborate new recipes on Monday nights for the fun and challenge of it? Well … sometimes I do, and it’s grand. But many other sometimes I rely on my tried-and-trues, and this week is no exception. This Tuesday I offer the busy-day cake recipe again – sans the strawberries and by the way have you made it yet? – but with a twist: a good dollop of lemon curd. I could go on and on about lemon curd – it’s become a staple in my homemade wedding cakes (one of which I’ll be assembling exactly one month from today – gulp!), is also delicious on toast, muffins, the offhand slice of buttermilk cake … I especially love this particular recipe for lemon curd because it does not call for dividing the eggs or using only egg yolks, it comes together quite quickly, and it is neither too sweet nor too tart either. When paired with my newest favorite cake, the result resembles something like perfection.
Makes 1 1/2 cups
3 large eggs
3/4 cup sugar
1/3 cup fresh lemon juice (2-3 lemons) – note: I do not like Meyer lemons for this recipe; I do not find them to be tart enough
4 tablespoons unsalted butter
1 tablespoon finely shredded lemon zest
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 from curdling, until the mixture becomes thick, about 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 for up to 2 weeks.
Lesli says: It tastes like heaven.