Lemon curd layer cake from Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions by Moosewood Collective

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Notes about this recipe

  • Vanessa on May 15, 2013

    Mother's Day 2013. Great lemon curd recipe in this one -- much less sugar than you see elsewhere. (Though I bet it would be equally good with somewhat less butter.) Even though there are no egg yolks in the cake recipe, the heavy cream plus the egg whites made for a nice dense "cakey" texture (not light or dry). I made it in three 8" pans and split those (for a total of six layers rather than the four layers in the recipe) and was very satisfied with the results. Doubled the lemon curd (thinking I'd have some left over) and it turned out that I just had enough to go around, though. And I'd also make at least 1.5 and maybe 2x the frosting, next time.

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