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Variation: My favourite complement for this cake is a whipped cream lightened lemon curd filling.
We paired the latter with a Pacman-shaped cardamom merengue, broken open to reveal a light, lemon curd filling, artfully plated with mandarin slices, date slivers and edible purple borage flowers.
The bottom was red velvet with cream cheese, the second was carrot cake with cream cheese, the third was lemon with a lemon curd filling, and then the top layer was a chocolate vegan with vanilla filling.
Spread about of the Lemon Curd Filling evenly over top of cake layer.
Note: Lemon Curd Filling can be made ahead and stored tightly covered in refrigerator for up to 1 week.
Place another cake bottom over first cake layer and spread with half the remaining Lemon Curd Filling.
Similar(53)
With its gorgeous lemon curd fill, lemon tart remained a solid hit, and chocolate fans will delight in creamy, bittersweet Marquise au chocolat.
If you use free-range eggs, especially more expensive ones such as those from Clarence Court that have vividly golden yolks, the tart will have a more richly lemon-coloured curd filling.
If you use free-range eggs, especially more expensive ones such as those from Clarence Court that have vividly golden yolks, the tart will have a more richly lemon-coloured curd filling.
These hole-less doughnuts are filled with lemon curd mascarpone filling, rolled in sugar, and served with a side of blueberry compote.
Parisian-Style Lemon Macaroons For the lemon-curd filling: 4 ounces (1 stick) unsalted butter 1 cup superfine sugar 3 large eggs, beaten Zest of 2 lemons Juice of 2 lemons For the macaroons: 1 cup almond flour 1 1/4 cups confectioners' sugar 3 large egg whites, at room temperature Pinch of salt * cup superfine sugar 10 drops yellow food coloring.
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