Lemon Curd Cake with Raspberry Sauce
OK, here’s another recipe I tried from The Berry Bible. If you already have berries, this is very affordable. It is elegantly delicious, and it comes together really quickly. I modified it just a bit. Most notably, I didn’t have fresh lemons, so I used bottled lemon juice and orange zest. I rounded half-tablespoon measures of butter up to whole tablespoons to simplify measuring (ie: 7-1/2 T became 8 T. and 3-1/2 T. became 4 T.). And my raspberries were quite tart, so I added sugar to the raspberry puree. I think this would work equally well with strawberries. If you don’t happen to have berries, the cake would also be delicious topped simply with powdered sugar and whipped cream.
Lemon Curd Cake
Makes 8 servings
- 2 cups flour
- 1 cup sugar
- 1 stick (8 tablespoons) butter
- 2 large eggs
- 1-1/2 cups Lemon Curd (recipe follows)
- 2 cups fresh raspberries, rinsed, drained and pureed with 1/2 cup sugar, plus a handful of berries set aside for garnish
Preheat oven to 350 degrees. Grease an 8- inch square pan and line it with parchment paper. (I actually doubled this recipe and made it in a 10×13 pan. ) Put flour, sugar, and butter into a food processor and pulse until mixture looks like bread crumbs. Add eggs and process until it forms a soft dough.
Press 2/3 of the dough into the bottom of the pan. Spread with lemon curd and then crumble the remaining dough over the curd layer. Bake for 35-40 minutes, until golden brown. Let cool in pan.
To serve, ladle some raspberry puree into the center of a dessert plate. Set a piece of the cake on top and garnish with raspberries. You may also add a sprinkle of powdered sugar and a dollop of whipped cream if you like.
Makes about 1-1/2 cups
- zest of one orange or two lemons
- 1/2 cup lemon juice (bottled, or about 2 lemons worth of juice)
- 1 cup sugar
- 4 tablespoons butter
- 2 large eggs, beaten in a medium sized bowl
Finely grate the lemon or orange zest and combine it with the lemon juice in a saucepan. Add sugar and butter and warm until the butter has just melted. Remove from heat and very slowly pour half of the lemon juice mixture into the beaten eggs. Whisk briskly as you pour so that the eggs do not begin to cook. Once the juice is well mixed into the eggs, add remaining juice and whisk again. Return to the saucepan on the stove over low heat, and heat 2-3 minutes, stirring constantly, until mixture thickens.