Friday, April 6, 2012

Lemon Cake with Lemon Curd

Mentioned earlier in my previous post that I promised to bake lemon cake for my friend. And she had a special request: to include lemon curd.
So for the past few days, I have been looking around for easy to follow recipe and I stumbled upon this one. As I did not use many eggs so I modified a little and substitute egg for cornstarch. The result: shiny, tangy, not too sweet and a little thick, just the right texture and taste. And my friend was surprised to learn that this was my first attempt. So proud of myself ;)

1/2 lemon zest and juice
25g caster sugar
1/2 egg
20g unsalted butter
1 tsp corn flour

1. Place sugar and lemon zest in a bowl.
2. Whisk lemon juice with egg then pour this over the sugar mixture.
3. Add butter, cut butter into little pieces.
4. Place the bowl over a pan of barely simmering water.
5. In another bowl, put corn flour and add a few tablespoon of warm mixture, stir till well mixed and thicken. Pour it back into the simmering mixture.
6. Stir frequently till curd thicken, about 5 minutes. Leave to cool.
7. Top the cake with lemon curd and put in the fridge to set before serve.

Cake recipe from here.


  1. so lemony, i like that! thinking about the lemon and its citrusy taste, my mouth is watering now! ha!

  2. Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

    1. Hi Carole thanks for dropping by and offer me an opportunity to participate, I just linked my post there. Hope it's not too late. Thanks!

    2. Thanks for the link - not too late at all