I love lemon desserts. If I can’t have a chocolate dessert, I will pick lemon.
If you ask my mom or sisters what I would always want for my birthday cake as a kid, they will tell you lemon. I would usually choose pound cake with lemon pudding or lemon curd. It was my favorite way to eat cake as a kid. My mom would make a pound cake and then we would eat it with hot lemon pudding or curd spooned over the top. I still love to eat it this way.
I love lemon pudding and for many things it works well, but in some cases lemon curd works better. Lemon curd sets up thicker and makes a perfect filling for a layer cake. It also works well served warm over pound cake or even my hot milk cake.
This is my favorite lemon curd to make. I will say though that it is lemony, but lemon curd is supposed to be lemony.
Has anyone else ever had hot lemon pudding or curd served over cake? Or is this just a strange thing my family does?
- 1 cup fresh lemon juice
- 1 1/3 cups sugar
- 4 large eggs
- 1 3/4 sticks (3/4 cup plus 2 tablespoons) butter, cut into tablespoon pieces
Whisk together lemon juice, sugar, eggs, and a pinch of salt in a 2-quart saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, this takes about 10 minutes.
Immediately pour curd through a fine sieve into a bowl, then chill, covered.
Adapted from Gourmet
This post linked to Tasty Tuesday.