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Lemon curd layer cake
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
By Tonia George
Published 2014
Humour us while we get nostalgic – lemon curd on white bread is the taste of our childhood. Now that we’re all grown up, this lemon curd cake is how we take a stroll down memory lane. The curd can be heated in an ordinary saucepan – there’s no need to put it over a bain-marie – which makes things much quicker.
Ingredients
225 g 225 g - finely grated zest of <
Method
Start by making the curd filling. Put the egg yolks and sugar in a small, heavy-based saucepan and beat with a wooden spoon until smooth. Beat in the lemon zest, juice and butter, then place over a low heat for 5–10 minutes, stirring constantly until thick. Allow to cool, then cover and chill until needed.