mastering the art of the decorating a cake+lemon curd.

i learned two things today. well, i learned one thing and was reminded of another. one being i really love a good lemon curd despite my past revelations, and two, icing a cake properly is a tedious, long, and sometimes (or actually most of the time) damning process. i have wasted more than enough eggs in my lifetime just to achieve a perfect buttercream, melted pounds of butter to a liquid mess in a frantic hurry, and stained my kitchen counters hot pink with food coloring all in the name of frosting. and that is just the prepping of the frosting, never mind the actual decorating part. that is where it can get a little tricky. i used to get lost among my baking tools alone, and now with buckets of wilton decorating tips and their sizes, the bags, and enough fondant to cover my apartment, i am slowly realizing that its all about patience(!!!) and the right tools for the job. although, whatever it is that frustrates me when dealing with uncooperative frosting gets lost as soon as i taste the finished product. and this is where the lemon curd comes into play. i generously filled the lemon cake with the lemon curd, added a cream cheese icing to the cake after a botched buttercream attempt, and quickly forgot about the fight i had with it earlier. it was so good i was practically eating it in spoonfuls right out of the bowl. and while i usually was never fond of anything tart, there is nothing better than pairing this with something really sugary and sweet-

Recipe via Marlene Sorosky - thanks Elaine for letting me borrow the books! 
3 large eggs
1/3 cup  fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 TBS finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons 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.


  1. wow, that`s an amazing cake!

    have a nice time!

  2. that cake is certainly a wow!! that frosting is gorgeous! I am so happy to have found your blog!