Lemon Curd Recipe For Cake

Place in centre of oven and bake for 1hour 1hr 30mins or 40 45 minutes for cupcakes.

Lemon curd recipe for cake. The egg yolks are what give the curd it s lovely yellow color. Pulse 1 4 cup sugar and lemon zest together in a food processor until well combined. Spread frosting on top and sides of cake.

Press 2 3 of dough into a well greased or baking paper lined 25 cm springform cake tin. Extra lemon curd can be served as a sauce. Remove from heat and stir in the butter lemon juice and lemon zest.

Remove cakes from the oven and immediately pour over the syrup half over each cake. Put into a greased or lined 900g 2 lb loaf tin or makes approximately 16 18 cupcakes. Remove medium bowl from ice bath and place a piece of plastic wrap directly on lemon curd to prevent a film from forming.

Let stand stirring often until mixture is cool about 20 minutes. Allow it to boil rapidly for 1 minute then remove the pan from the heat and add the lemon juice. Refrigerate for at least 3 hours.

Put flour caster sugar margarine eggs and lemon curd into a mixing bowl or food processor and mix well together. Bake for 35 40 minutes at 180c. Place one cake layer on a serving plate.

Sift cake flour baking powder and salt together in a medium bowl. Place on a low heat and stir until the sugar dissolves. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3 4 minutes this helps infuse the sugar with a stronger depth of lemon flavor.