I love lemon curd. It’s so easy to make. Sometimes, I just whip it up and serve it in a jar on top a biscuit crumb base and topped with whipped cream. Like my recipe here. It can be used as a topping on top of cupcakes as well. Lemon curd can be used in many ways but I think the best way, I found, is in this cake.
I found this recipe in a women’s weekly cookbook and it may look hard to make but it’s actually quite simple. This is definitely a show stopper! It can be served as a dessert after dinner or as a sweet treat for afternoon tea.
The cake is best eaten after being chilled overnight but, hey, who can wait that long? Not my family, that’s for sure!
- 4 egg whites (at room temperature)
- 1 cup ground almonds
- 1 cup caster sugar
- 125g white chocolate, coarsely grated.
- 1 1/4 cups thickened cream
- Preheat oven to 160degC and grease a 24cm springform pan and line base with baking paper.
- Beat egg whites and 1/4 cup of the sugar in a small bowl until firm peaks form. Add remaining sugar and beat on high speed for about 5 minutes or until sugar is dissolved.
- Fold the chocolate and ground almonds into the meringue mixture. Spread mixture into the pan and bake for about 40 minutes. Cool meringue in the pan.
- Beat the cream until soft peaks and fold in the lemon curd (recipe below)
- Spoon the curd mixture onto the meringue and refrigerate several overs or overnight until firm.
- 250g cold butter, chopped
- 2 eggs, lightly beaten
- 2/3 cup lemon juice
- 1 1/3 cups caster sugar
- 2 egg yolks
- Place the butter in medium saucepan. strain the egg yolks into the pan.
- Add the remaining ingredients and stir over low heat, without boiling for about 10 minutes or until mixture thickly coats the back of a wooden spoon.
- Transfer curd to medium heatproof bowl. Cover, refrigerate until cold.
I need to make this again very soon!