Lemon Cake with Lemon Curd


Mentioned earlier in my previous post that I promised to bake lemon cake for my friend. And she had a special request: to include lemon curd.
So for the past few days, I have been looking around for easy to follow recipe and I stumbled upon this one. As I did not use many eggs so I modified a little and substitute egg for cornstarch. The result: shiny, tangy, not too sweet and a little thick, just the right texture and taste. And my friend was surprised to learn that this was my first attempt. So proud of myself ;)

Ingredient:
1/2 lemon zest and juice
25g caster sugar
1/2 egg
20g unsalted butter
1 tsp corn flour

Method:
1. Place sugar and lemon zest in a bowl.
2. Whisk lemon juice with egg then pour this over the sugar mixture.
3. Add butter, cut butter into little pieces.
4. Place the bowl over a pan of barely simmering water.
5. In another bowl, put corn flour and add a few tablespoon of warm mixture, stir till well mixed and thicken. Pour it back into the simmering mixture.
6. Stir frequently till curd thicken, about 5 minutes. Leave to cool.
7. Top the cake with lemon curd and put in the fridge to set before serve.

Cake recipe from here.

Comments

  1. so lemony, i like that! thinking about the lemon and its citrusy taste, my mouth is watering now! ha!

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  2. Hi Carole thanks for dropping by and offer me an opportunity to participate, I just linked my post there. Hope it's not too late. Thanks!

    ReplyDelete
  3. Thanks for the link - not too late at all

    ReplyDelete

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