Lemon curd how to#
Lemon curd full#

Cake flour has about 8-9% while all-purpose flour has about 10-13%. The main difference between cake flour and the more popular all-purpose flour is their protein content (that thing that becomes gluten). Can I substitute all-purpose flour for the cake flour in the recipe?

Lemon curd how to#

Here are more tips on how to store cakes. My suggestion is to err on the side of caution on this one.ДonвЂ™t worry вЂ“ the cake will remain soft and moist in the fridge because the buttercream acts like a cling wrap protecting it from air and moisture. There are conflicting opinions online though so itвЂ™s really a personal choice. Commercially-made ones have ingredients that help preserve it longerвЂ¦but I still wonвЂ™t risk it. Personally, I always refrigerate lemon curd cake since the lemon curd is made with eggs and I make it from scratch. Does cake with lemon curd need to be refrigerated? However, if you are using lemon pie filling for this cake, you need to be careful that the cake doesnвЂ™t become too soggy in the middle and the filling doesnвЂ™t ooze out at the sides because itвЂ™s too watery. Which is why I always use lemon curd in this recipe. Pie filling wonвЂ™t be as lemony as lemon curd and wonвЂ™t be as rich. So you can expect not only the texture to be different but the flavour as well. Lemon pie filling contains water and cornstarch to thicken it while lemon curd is made with eggs, butter and sugar. Can I substitute lemon pie filling for the lemon curd?

Lemon curd full#

The full recipe for delicious homemade lemon curd is here. I strongly recommend you try to make homemade though вЂ“ so delicious, so easy and it only takes 10 minutes!

Like I said earlier, I make my own lemon curd but you can certainly use your own recipe or just buy a jar of your favourite brand from the store. This cake is filled with gorgeous and lustrous lemon curd that adds that rich, sweet and tangy lemon flavour weвЂ™re craving for. IвЂ™ve had TUB readers reach out to me asking questions about this cake. Just keep an eye out for how much buttercream you have вЂ“ you need enough to make your decorating dreams come true (double the buttercream recipe, if necessary). Place the other cake on top of the first one smooth side up (trimmed side down) and frost like the crazy baker that you are!Дecorate as simply or as elaborately as you like. The key is that the tops become level and your two cakes are of equal height (you can eyeball this but a ruler is inexpensive and very handy) Once your cakes are completely cool, trim the tops of your cake if they are domed using a serrated knife or a cake leveller. However, you can also use a handheld electric mixer itвЂ™s just going to take a little longer.ДЄssembling a layer cake might be intimidating for some bakers but if you break it down into baby steps itвЂ™s really quite fun! To make this cake, I depend on my trusty stand mixer, especially to beat the egg whites. Tools you need to make the lemon layer cake and the lemon buttercream If you choose to make lemon Swiss meringue buttercream, youвЂ™ll need: I make my own lemon curd but you can also use ready-made curd if you like. I bet you already have most of it in your pantry.ДЇor the lemon curd filling, you need pure, delicious lemon curd. While the cake looks impressive, the ingredients to make it are actually very simple. Ingredients for this easy lemon curd cake recipe You can use either one вЂ“ the cake will be delicious either way. The link to Swiss meringue buttercream is in the notes. I know a lot of you are a little intimidated by Swiss meringue buttercream so American buttercream is what I included in the recipe card below. ItвЂ™s a delight to frost and decorate with as well. Not too sweet, a perfect complement to the cake. Later, I started making this lemon cake with Swiss meringue buttercream, which is egg whites, sugar, butter and lemon curd. So I used it sparingly (see photo above). It was delicious but I always found it a little too sweet for my liking. I used to pair this lemon curd cake with American buttercream, which is butter, confectionerвЂ™s sugar, lemon juice and lemon zest. frosted with Swiss meringue buttercream.While your cakes are cooling, you can work on your lemon buttercream. Transfer your cake batter into your prepared pans and bake until a toothpick inserted in the centre comes out clean.