Post by mjmone on Jul 4, 2014 14:32:21 GMT
this was posted by BergdorfBlonde, with her homemade lemon curd
Fluffy southern coconut and lemon curd cake
Paula Deen
Ingredients:
One 18 1/4 ounce box lemon cake mix
Frosting
1 1/2 cups sugar
2 egg whites
1/3 teaspoon cream of tartar
1/8 teaspoon salt
One 11-ounce jar lemon curd
Finely grated zest of 1 lemon
1 1/2 cups sweetened flaked coconut
Preparation
Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans. Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
To make the frosting, in a heatproof bowl or in the top of a double boiler, combine the sugar, egg whites, cream of tartar, salt and 1/3 cup water. Place the bowl over boiling water, and beat with an electric mixer for 1 minutes. Take the bowl away from the heat and continue to beat with an electric mixer for an additional 7 minutes on high speed.
Heat the lemon curd gently over medium low heat, just to soften. Fold the curd and lemon zest into the frosting.
To assemble the cake, cut each layer in half horizontally. Frost one layer and top it with the next, using all the layer. Frost the top and sides of the cake and cover with the coconut.
Store wrapped or in an airtight container in the refrigerator. The cake will keep for three to five days.
Fluffy southern coconut and lemon curd cake
Paula Deen
Ingredients:
One 18 1/4 ounce box lemon cake mix
Frosting
1 1/2 cups sugar
2 egg whites
1/3 teaspoon cream of tartar
1/8 teaspoon salt
One 11-ounce jar lemon curd
Finely grated zest of 1 lemon
1 1/2 cups sweetened flaked coconut
Preparation
Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans. Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
To make the frosting, in a heatproof bowl or in the top of a double boiler, combine the sugar, egg whites, cream of tartar, salt and 1/3 cup water. Place the bowl over boiling water, and beat with an electric mixer for 1 minutes. Take the bowl away from the heat and continue to beat with an electric mixer for an additional 7 minutes on high speed.
Heat the lemon curd gently over medium low heat, just to soften. Fold the curd and lemon zest into the frosting.
To assemble the cake, cut each layer in half horizontally. Frost one layer and top it with the next, using all the layer. Frost the top and sides of the cake and cover with the coconut.
Store wrapped or in an airtight container in the refrigerator. The cake will keep for three to five days.
