Lemon Curd For White Cake Food

WHITE LAYER CAKE WITH LEMON CURD FILLING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
• Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

LEMON LAYER CAKE WITH LEMON CURD

Steps:

• Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
• Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
• Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
• While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
• Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
• Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
• Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
• Cut cooled layers in half and layer with curd.
• Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

LEMON CURD FOR WHITE CAKE

Steps:

• Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
• Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.
• Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour.

LEMON CURD FILLING

Steps:

• Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
• Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
• Cover and chill until curd is firm, at least 4 hours or up to 3 days.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE

Steps:

• You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
• Begin making this cake two days before you plan to serve it.
• For lemon curd: Whisk first 4 ingredients in medium metal bowl.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes.
• Remove bowl from over water. Add butter; whisk until melted.
• Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
• Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
• For cake: Position rack in center of oven and preheat to 375°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
• Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
• Using clean dry beaters, beat whites in another large bowl until soft peaks form.
• Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
• Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
• Divide batter between pans; smooth tops.
• Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
• Cool in pans on racks.
• Run knife around edge of pans to loosen cakes.
• Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
• Cut each cake horizontally in half (layers will be thin). Peel off parchment.
• For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
• For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
• Add mascarpone to lemon curd in medium bowl; whisk until blended.
• Fold whipped cream into lemon-mascarpone mixture.
• Place 1 cake layer, flat side up, on platter.
• Brush with 1/2 of syrup.
• Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
• Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
• Repeat with third cake layer, syrup, lemon curd, and filling.
• Top with fourth cake layer.
• Brush with remaining syrup, then spread remaining lemon curd over.
• Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
• Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
• Pipe small rosettes of frosting over top of cake, covering completely.
• Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.

LEMON-LATTICE WHITE CHOCOLATE CAKE

Steps:

• For lemon curd:
• Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
• For frosting:
• Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
• Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
• Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
• Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

LEMON CAKE WITH LEMON CURD FILLING

Steps:

• Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
• Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.

FOUR-LAYER CAKE WITH LEMON CURD

Steps:

• For lemon curd:
• Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
• Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
• Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.

FROZEN YOGURT ICE POPS WITH LEMON CURD

Steps:

• Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
• In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
• Cook for 10-12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
• Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
• Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium-low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
• In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
• Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
• Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.

ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE

Steps:

• For the cake:.
• Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
• Depending on the power of your microwave you may need more or less time.
• Be sure to watch carefully so that the white chocolate doesn't burn.
• Cool the white chocolate slightly.
• Add to the remainder of the cake ingredients and mix well.
• Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
• Bake 28 to 32 minutes or until a cake tester comes out clean.
• Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
• For the frosting:.
• Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
• Let cool slightly.
• Meanwhile combine the rest of the ingredients.
• Add the melted white chocolate.
• Beat with a mixer until fluffy.
• For the assembly:.
• Spread one of the cooled cakes with lemon curd.
• Place the second cake on top.
• Frost the top and the sides of the cake.
• I prefer to keep this cake refrigerated due to the cream cheese frosting.