LEMON CURD BUTTERFLY CAKES
These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Pre-heat the oven to gas mark 5/375F/190°C.
- You will need a 12-cup muffin tin lined with cupcake baking cases.
- To make the cakes, sift the flour and salt in a bowl.
- Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
- Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
- Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
- Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
- To make the lemon curd, place the grated lemon rind and sugar in a bowl.
- In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
- Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
- Stir frequently till thickened - for about 20 minutes.
- Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
- To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
- Cut the round in half, top to bottom, and set aside.
- Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 232.3, Fat 12.6, SaturatedFat 7.4, Cholesterol 99, Sodium 274.5, Carbohydrate 26.8, Fiber 0.4, Sugar 15.7, Protein 3.7
LEMON CURD & BLUEBERRY LOAF CAKE
Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.
Nutrition Facts : Calories 663 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.86 milligram of sodium
LEMON CURD CUPCAKES
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 23
Steps:
- For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.
Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CURD MUFFINS
Lemon muffins with lemon curd
Provided by wayne_p
Time 30m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
- Sieve the flour into a bowl mix in the sugar
- mix together the egg, sunflower oil, milk and vanilla extract in a bowl
- Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
- fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
- place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
- For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
- If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
- The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
- Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
- Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
- Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.
BERRIES, LEMON CURD CAKES (RACHAEL RAY)
Super quick fix summery dessert! So simple yet delicious! A 30 Minute meal for moms by Rachael Ray. Feel free to add some blueberries for a great, festive, red-white-blue dessert for a July 4th celebration!
Provided by januarybride
Categories Tarts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange sponge cake on serving dish.
- Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
- Fill cakes with curd sauce.
- Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.
Nutrition Facts : Calories 1360.6, Fat 13.4, SaturatedFat 4.1, Cholesterol 467.4, Sodium 647.8, Carbohydrate 287.2, Fiber 5.8, Sugar 171.4, Protein 25.5
LEMON LAYER CAKE WITH LEMON CURD
Deliciously tangy lemon layer cake with lemon curd!
Provided by Becky
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
- Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
- Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
- While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
- Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
- Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
- Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
- Cut cooled layers in half and layer with curd.
- Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.
Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g
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