Lemon Curd Whip Recipes

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

LEMON WHIPPED CREAM

Steps:

• Beat heavy whipping cream until stiff peaks form. Fold in lemon curd. Taste to ensure the right amount of lemon flavor. If not quite lemony enough, add 1/4 cup more. Enjoy!

DAIRY-FREE LEMON 'WHIP' CAKE

Steps:

• Line two 8 inch cake pans with a circle of parchment paper. Grease the sides with a little oil.
• Preheat oven to 350°F (176°C) and position the racks so that the cakes will sit in the middle.
• Combine the egg whites and salt in a large bowl or stand mixer, then whip to stiff peaks. Set aside.
• Combine the olive oil, lemon juice, vanilla, and sugar. Whip/whisk for about 2 minutes, or until thick and somewhat foamy/airy.
• Whisk flour, baking powder, and lemon zest together.
• Using the paddle attachment of a stand mixer (or hand beaters) at low speed, gently mix approximately 1/3 of the flour mixture into the whipped oil and sugar. Add 1/3 of the ice water, and continue to mix. Repeat with remaining flour and water, stopping when the ingredients are just barely mixed. The resulting batter should be fairly thick, but still liquid enough to pour.
• Gently fold the whipped egg whites by hand into the batter mixture, a little at a time. Work gently to avoid deflating the mixture.
• Pour the batter into the prepared pans. Bake for 45-50 minutes, or until a cake tester comes out clean. Cool for 10 minutes, then gently invert the cakes onto cooling racks and set them aside.
• Once the cakes have cooled, trim the tops (and sides, if you like) so they're flat. Cover one layer of the cake with the finished/cooled curd, then top with the second layer and more curd. Cover and chill for 1 hour, then serve.
• Combine all the lemon curd ingredients in a high speed blender (e.g. a Vitamix) and mix at full speed for 5 minutes. Let stand for 2 minutes, then remove the lid and allow the lemon curd to cool.
• Prepare a double-boiler, or a medium-sized heat-proof bowl over a pot of simmering water.
• Whisk the lemon juice, olive oil, lemon zest, sugar, and salt together in small bowl.
• Place the oil/lemon/sugar mixture in the double boiler. Whisk in the eggs. Heat over a low flame, stirring continuously, until the curd has thickened and set (around 12-15 minutes). When finished remove from heat and refrigerate for at least 1 hour.

LEMON CURD WHIP

Steps:

• In a medium size bowl, combine whipped topping and lemon curd.
• Chill and Serve.
• Use as a dip for pretzels, fruit, angel food cake, or cookies.
• Use as frosting on lemon cake or pie filling, top pie with fruit.