Lemon Curd & Grad Cake

Happy July! Where on earth did June go?

Lemon Curd
1-1/2 cups sugar
1/4 pound unsalted butter, softened
3 large eggs
1 egg yolk
3 lemons, zest + juice
1/8 tsp. salt

  1. Zest 3 lemons and pulse with sugar in food processor 
  2. In the bowl of a mixer, cream the butter. Add the zest and sugar mixture. Then, add the eggs one at a time. Add the juice and salt. Mix until combined.
  3. Prepare an ice bath for cooling.
  4. Pour mixture into a small saucepan and whisk constantly over low heat until thickened (at about 170 degrees). 
  5. Remove from heat and pour into a bowl set over an ice bath to cool quickly. When the curd reaches below 70 degrees, cover and finish cooling in the fridge. 

Today is July 1st and everyone has graduated, temperatures are hot, summer is in the air. I'm making this post a little late, being that I made this cake a few weeks ago, but better late than never. This was requested to be a 4-5 layer cake, but I kicked it up to a whopping 6 layer "funfetti" cake. I used the same recipe for white cake as in this post and just folded in rainbow sprinkles in the batter before baking.  
For the outer icing I used italian meringue buttercream for structure of the "waves", while each of the 6 layers were filled with chantilly (whipped cream) and lemon curd.

I love decorating beach cakes with "sand." This time around I used: 
- 1/2 cup nilla wafers 
-1/2 cup brown sugar
-1/8 cup white sugar (for sparkle)

Combine the ingredients in a food processor and add more of whichever to fit your taste/desired texture.
*graham crackers may be substituted for wafers

My favorite part about this cake was receiving a text the morning after with raving reviews. 

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© A Little Baker
Maira Gall