Find out how I prepare my beloved lemon cake - Lemon Curd, a tart with a refined flavor. In this video tutorial, I walk you through each step, from preparing the pastry to assembling the cake. Don't miss this culinary journey into the world of lemon desserts!
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🍳 PREPARATION 🍳
00:00 - Preparation of the pastry:
Let's start preparing the fragrant tart, the Lemon Curd Cake, ideal for all lemon lovers. The flour is put into a cutter together with the cold cubed butter from the refrigerator. The whole mixture is reduced to a sandy consistency, using the cutter.
00:50 - Enrichment of the pastry:
Proceed by adding the icing sugar, egg yolks, vanilla and a pinch of salt to the mixture. The cutter is operated again to mix all the ingredients. The dough is then transferred to the work surface and worked until the mixture is smooth. A ball is created which is spread between two sheets of parchment paper, forming a disc which is then placed in the refrigerator to harden for at least half an hour.
01:46 - Making lemon curd:
While the pastry rests and cools in the refrigerator, prepare the lemon curd. Put the lemon juice, butter, sugar, starch and lemon zest in a saucepan. Everything is brought to 40 degrees on the fire, stirring constantly.
02:20 - Incorporating eggs into lemon curd:
In a separate bowl, mix the yolks and eggs. Once the mixture in the pot reaches 40 degrees, the eggs are added, stirring constantly. Bring everything to 80 degrees. This mixture, slightly lumpy and thick, is then transferred to a baking dish, covered with cling film and left to cool first at room temperature, then in the refrigerator.
05:20 - Final composition of the cake:
Once the pastry and the lemon curd are cold, proceed with the assembly of the cake. The pastry disc is placed inside a mould. Place the lemon curd inside the pastry shell, level the surface and add tufts of whipped cream on the edges. The cake is decorated with small pieces of lemon, leftover shortbread biscuits, mint leaves and, if desired, small sugar paste flowers.
🍳 INGREDIENTS 🍳
Ingredients for a 24 cm diameter tart mould
For the pastry
flour 00 250 g
butter 120 g
icing sugar 100 g
egg yolks 60 g
vanilla bean 1
salt 1 pinch
For the lemon curd
egg yolks 60 g
whole eggs 150 g
granulated sugar 220 g
butter 100 g
corn starch 30 g
lemon juice 180 g and zest of 1
To decorate
lemon 3-4 slices of 2 mm
fresh cream 100 g
icing sugar 15 g
mint 12 leaves
about 35 shortcrust biscuits (1-2 cm in diameter)
sugar flowers 6 white + 6 yellow