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Dessert
10 servings
45 minutes
40 minutes
Chef Tom Fraker
1 box white cake mix
2 Meyer lemons, zested
1 cup granulated sugar
4 Meyer lemons, zested, chopped fine
1 1/2 cups water
1/4 cup cornstarch
1/4 teaspoon kosher salt
5 large egg yolks
1/2 cup Meyer lemons juice, freshly squeezed
1/4 cup (½ stick) unsalted butter, room temperature
1 1/2 cups pre-made vanilla cake frosting
1 Meyer lemon, zested
Prepare cake following the box directions and fold in the lemon zest. Pour into two 9-inch round cake pans and bake.
In a bowl, combine the sugar and the next 4 ingredients. Whisk well to blend.
In another bowl, whisk together the egg yolks and the lemon juice.
Place the sugar mixture in a pan and bring to a boil whisking often.
Once it boils, whisk constantly and cook for 1 minute. The mixture should look somewhat transparent. Remove from the heat.
Add half of the hot mixture to the yolk mix and whisk to blend.
Pour the egg mixture back into the pan and, while whisking, bring it to boil. Boil for an additional 1 or 2 minutes while whisking constantly or until thick.
Strain hot mixture into a bowl and whisk in the butter. Set aside to cool. Curd will thicken more as it cools.
Place the frosting in a bowl and mix in the lemon zest.
Place one of the round cakes on a cake turntable and spread the lemon curd across the top.
Top the curd with the other round cake.
Frost the cake and garnish with lemon slices, berries, etc...
You can decorate your cake any way you like. An easy way is to simply dip the tip of a spatula into the frosting and pull out with a little twist. Do this over the entire cake for a unique texture.
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