Many moons have past since I made my version of the royal wedding cake that the uber talented Claire Ptak of Violet Bakery London made. I took the cake to a friends July 4th BBQ and it was a big hit, so much so that now I get requests to make it every year. This year I am making it for Easter dessert, I love the color of lemons, yellow is such a happy color and screams Spring. I used a different recipe for the lemon curd than in my original recipe, honestly its a recipe I posted on Food52 years ago and had forgetten about it, the recipe is a mixed citrus curd but instead I used only lemons. I had forgotten how good this recipe is and how perfectly it works as a filling in layer cakes. The curd is very stable and holds up beautifully. I decided to post this recipe for two reason’s, it’s really good, but I am also forcing myself to get used to this new WordPress and as they say practice makes perfect. I made a change in the recipe, not just using only lemons instead of a variety of citrus but the original recipe calls for 6 egg yolks, I had 5 that I needed to use and added 1 whole egg as well, it really turned out well. I still haven’t figured out how to preview before posting.
Makes 3 cups
5 egg yolks plus one whole egg
1 1/2 cups granulated sugar
pinch of kosher salt
zest of 2 lemons
1/2 cup freshly squeezed lemon juice
4 oz (1 stick) cold unsalted butter cut into tbs size pieces
In mixing bowl add the egg yolks and egg, sugar and salt, beat with a hand held mixer until thick and creamy. Add the lemon zest and lemon juice stirring to combine.
Pour into a non reactive heavy saucepan and cook stirring constantly on medium low until sugar is dissolved and its hot to the touch.
Add the butter a tbs at a time stirring constantly and continue to cook until it registers 175 on thermometer. Pour through a sieve into a lidded container, let cool to room temperature and then refrigerate until ready to use.