Food & Drink

Recipe Mailbox: That lemon curd layer cake

Cake adds a layer of sweetness to special day

The photographer: Kristin Watson of Citrus Heights

The dish: I made this lemon curd layer cake for my husband for Father’s Day. The best part, besides how yummy it tasted, was how easy it was to make.

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“Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying. Please submit your photograph, with a brief description of what’s going on and the photographer’s name and city of residence to sacfeast@sacbee.com. All submissions become property of The Bee.
Cake adds a layer of sweetness to special day The photographer: Kristin Watson of Citrus Heights The dish: I made this lemon curd layer cake for my husband for Father’s Day. The best part, besides how yummy it tasted, was how easy it was to make. Send us your best shots “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying. Please submit your photograph, with a brief description of what’s going on and the photographer’s name and city of residence to sacfeast@sacbee.com. All submissions become property of The Bee.

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Lemon curd layer cake

Prep time: 20 minutes serves 12

Take Your Best Shot is a Sunday feature in the Bee’s Life & Style section where readers submit delicious-looking food photos. Kristin Watson of Citrus Heights shared a photo of her lemon curd cake. Many readers contacted the Bee hoping to get her recipe.

Watson graciously shared her very easy recipe. She says that she uses sugar-free angel food cake and Cool Whip Free or Lite. She also recommends using an extra 10-ounce jar of lemon curd if you’d like a thicker layer of the filling.

One prepared angel food cake

One 10-ounce jar Dickinson’s lemon curd (see recipe below if you’d like to make your own lemon curd)

16 ounces Cool Whip

Instructions:

Slice prepared angel food cake horizontally into three layers. Place first layer on platter; spread with lemon curd. Repeat with next layer. Frost top and sides with Cool Whip. Chill until ready to serve.

Lemon curd

Ingredients:

3 large eggs

¾ cup white sugar

2/3 cup freshly squeezed lemon juice

1½ tablespoons freshly grated lemon zest

5 tablespoons unsalted butter, room temperature, cut into 1-tablespoon pieces

Place a double boiler over medium heat with 3 to 4 inches of water in bottom part. Bring to a simmer.

Place eggs, sugar and lemon juice in top of double boiler and whisk constantly until mixture foams and becomes thick, hot and smooth, about 10 minutes.

Remove from heat and whisk in lemon zest and butter. Continue whisking constantly until butter melts and blends into the curd. Transfer to a bowl. Cover bowl with plastic wrap, pressing the wrap onto the surface of the lemon curd. Chill at least one hour. Stir before serving.

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