Mixed Citrus Curd Food

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD

Steps:

• Make the cake: Heat the oven to 350 degrees and place a rack in the center.
• Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
• In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
• Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
• Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
• Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
• In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
• Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
• Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
• To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING

Steps:

• For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
• For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
• For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
• To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.

LEMON CURD-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

MIXED CITRUS CURD

Steps:

• Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
• Refrigerate curd until set, 2 to 3 hours.

LEMON CUPCAKES WITH LEMON CURD FILLING

Steps:

• Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)
• Mix together the butter, sugar and lemon zest until light and fluffy, ideally using an electric whick
• Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour
• Separate the batter between the cupcake cases
• Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean, leave them on a cooling rack to fully cool
• Use a cupcake corer or a knife to make a hole in the middle of each cupcake
• Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in
• To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and mix until smooth. If it is too stiff, add a splash of milk
• Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes
• Decorate with jelly lemon slices and yellow hundred and thousands, or any sprinkles of your choice
• Store in an airtight container in a cool place, eat leftovers within 3 days

CRANBERRY LEMON CURD

Steps:

• To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
• To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
• Slowly add eggs one at a time at medium speed; beat for 1 minute.
• Mix in lemon juice and cranberry juice. (Mixture will look curdled).
• Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
• Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.

LEMON ANGEL FOOD CAKE FILLED WITH LEMON CURD AND FRESH RASPBERRY

Steps:

• Preheat the oven to 375 degrees.
• Place an oven rack in the center of the oven.
• Have ready an ungreased 10- inch tube pan.
• Sift the flour and the confectioners' sugar together into a medium bowl.
• Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
• Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
• Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
• Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
• Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
• Transfer the batter to the pan.
• Run a table knife through the batter to remove any large air pockets, and smooth the top.
• Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
• Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
• Let cool to room temperature.
• Turn the pan right side up.
• Run a knife around the edge of the cake and between the cake and the tube.
• Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
• If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
• Stir the lemon glaze ingredients together in a small bowl.
• Let stand for 10 minutes before using.
• Cut cake in half.
• Once completely cooled fill with lemon curd (SEE my recipe posted).
• Top Curd with Raspberries.
• Put top half of cake on raspberries then top with Glaze.
• Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
• Use a sharp serrated knife to cut the cake.

LEMON RASPBERRY ANGEL FOOD CAKE

Steps:

• In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
• Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
• Remove from heat and add the butter. Mix until smooth.
• Transfer the curd to a small bowl and cover with plastic wrap.
• Refrigerate until chilled, about 30 minutes.
• In a large mixing bowl, combine heavy cream and powdered sugar.
• Beat on high speed until soft peaks form, about 3-5 minutes.
• Beat in Mascarpone cheese. Mix until smooth.
• Fold in the 1/3 c. lemon curd.
• In a large mixing bowl, combine angel food cake mix, lemon juice and zest, and water.
• Beat until light and fluffy, or about 1 minute.
• Pour into an ungreased angel food cake pan.
• Bake at 325 degrees for 35-40 minutes, or until golden brown on top, and a toothpick inserted near the center comes out clean.
• Invert on a bottle top (or other rack), and cool completely.
• Run a knife around the edges to loosen the cake, and remove it to a serving plate.
• Carefully slice the top of the cake off in one piece with a serrated knife, about 1/3 of the way down, or about 1.5 inches from the top.
• Using your fingers, carefully tear out a tunnel from the bottom part of the cake, leaving about 1-inch shell on all sides and the bottom.
• Evenly spread the Mascarpone cream mixture into the cake's tunnel.
• Top the Mascarpone cream evenly with the remaining lemon curd.
• Top the lemon curd with a layer of fresh raspberries, reserving a few for the garnish.
• Replace the top of the cake.
• In a large mixing bowl, combine heavy cream and powdered sugar.
• Beat on high speed until soft peaks form, 3-5 minutes.
• "Frost" the cake evenly with the whipped cream, and top with a few fresh raspberries for garnish.
• Store in refrigerator. EAT!!!

FAST MICROWAVE LEMON CURD RECIPE WITH LIME AND ORANGE VERSIONS

Steps:

• Melt ½ c butter in a small Pyrex measuring cup. Set aside.
• If using a blender or food processor: Add grated rind from 2 lemons, ½ c juice, 3/4 c sugar, a pinch of salt, and 3 eggs to a blender or food processor. Blend on the highest speed until you can barely see the grated rind. Pour the blended curd mixture into a 2-quart Pyrex batter bowl.
• If you are using an immersion blender or a whisk: Combine grated rind from 2 lemons, ½ cup juice, ¾ cup sugar, a pinch of salt, and 3 eggs in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
• Pour melted butter into the lemon mixture and continue to blend until smooth.
• Microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let the mixture boil. It should be thick, with a silky coating over the back of a spoon. It will thicken when chilled.
• Store the warm curd in clean glass jars in the refrigerator for 2 weeks. Can be kept in the freezer for up to a year. Defrost completely before using.

2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
• In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
• Pour into a greased cake pan. Spread evenly.
• Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
• Allow to cool down to room temperature.
• Dust with powdered sugar and serve.