Magnolia Bakerys Lemon Curd Filling Recipes

LEMON LAYER CAKE WITH LEMON CURD FILLING AND LEMON BUTTERCREAM ICING

Steps:

• To Make the Lemon Curd: In a medium saucepan, whisk together the egg yolks, zest, lemon juice, extract, and sugar, until thoroughly combined. Using a wooden spoon, stir constantly over medium heat. Cook about 20 minutes until thick and bubbly. Remove from the heat and add the butter, one piece at a time, stirring to incorporate. Place in the refrigerator overnight until firm. To Make the Cake: Preheat oven to 350°F. Grease and lightly flour 3 (9x2-inch) round cake pans, then line the bottoms with waxed paper or parchment circles. In a large bowl, combine the flours; set aside. In a large measuring cup, combine the milk, lemon juice and zest, whisking until smooth. Set aside. In a large bowl, on medium speed, beat the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, waiting until each one is completely incorporated before adding the next one. Add the flour blend in 4 parts, alternating with the milk mixture, beating well after each addition before adding the next. Scrape the bowl and beaters, making sure there are no unincorporated ingredients in the bottom of the bowl. Divide the batter equally between the prepared cake pans, smoothing the tops. Bake for 20 to 25 minutes, spinning and reversing pans halfway through, or until a cake tester inserted into the center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack. When the cake has thoroughly cooled, spread the icing or curd evenly between layers and over top of cake using an off-set spatula. To Make the Lemon Buttercream Frosting: Place the butter in a large mixing bowl. Add 4 cups of the sugar, the juice, and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of yellow food coloring and mix thoroughly. Use and store at room temperature.

LEMON MERINGUE BUTTERCREAM

Steps:

• Make lemon curd:
• In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
• Make buttercream:
• In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.

LEMON & VANILLA CURD CAKE (IRISH CHEESECAKE)

Steps:

• Preheat oven to 350°F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
• Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
• Chill pastry case in the fridge.
• Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
• Mix well, then spoon into the pastry case.
• Mix topping ingredients together and spread on top of the curd filling.
• Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
• Dust with powdered sugar and serve cool but not chilled.