Let’s Cook! Lemon Curd Cake

Note from the Chef:

I’ve made this cake twice now, both times with excellent flavor.
The first time I made the cake a day ahead, cooled it and refrigerated it overnight, so when I served the cake the curd was beautifully set and the cake nice and spongelike.  
The second time I made the cake I was cleaning up the kitchen and just by habit I inverted the cake to the serving dish.  I figured it would finish cooling as it sat, plus I wanted a slice – NOW!
Ooooops!  The curd layer on top was still hot and not sufficiently set –
whoa! that was a mess.  It was still delicious – but very messy!  
So, if you want to serve this cake in slices, allow the cake its cooling time and you will be happy you did!

Lemon Curd Cake
g-f adaptation by Chef Mariann

3 large eggs, separated
1 cup whole milk
2 organic lemons
zested to yield 2 tsp.
juiced to yield 6 Tbl.
2 Tbl. butter, unsalted and melted
1/4 tsp salt
6 T g-f flour blend
1 cup sugar
Fresh berries and confectioner’s sugar to top

You will need:
6 – 6oz ramekins OR1 – 8 inch fluted cake pan – lightly buttered.
9×13 baking pan and water.

Preheat oven to 350.

Set the baking rack to the middle of the oven.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt.

In a small bowl, whisk together the flour and sugar.

Add the flour/sugar mixture to the egg mixture.

Whisk until smooth.

In the bowl of electric mixer, beat the egg whites to form soft peaks.

Spoon 1/4 of the soft egg whites to the batter and whisk to smooth.

Using a rubber spatula, add the remainder of the egg whites to the batter, folding in gently to combine.

The batter will be light and foamy and liquidy.

Gently transfer the batter to the prepared baking dishes which will be filled to the top.  

Place the baking dish into the 9×13 pan on the oven shelf and add water to the 9×13 pan.

Bake 45 to 50 minutes – cake top will be puffy and lightly golden.

When done baking remove the baking dishes to a rack to cool.

Some sinking of the cake will occur during cooling but allow the cake to cool in the pan(s).

Ramekins can be served warm, as is, from the cups topped with berries, confectioner’s sugar or whipped cream.  If baked in the fluted pan, after cooling completely, invert the pan to a serving plate and serve with choice of toppings.

This recipe has been adapted to be gluten-free by Chef Mariann.  – original recipe by Chef Jenn Segall from Once Upon a Chef.
 
 

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