The last batch of three that I made in one week. I used a box of white cake mix and grated the zest of one lemon into the batter for the base. The frosting is swiss meringue butter cream again but with lemon curd.
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Martha Stewart's Lemon Swiss Meringue Buttercream
Follow Instructions for Swiss Meringue Buttercream, omitting the vanilla extract and stirring in 3/4 cup Lemon Curd (page 390) with a rubber spatula at the end.
Lemon Curd
makes 2 cups
8 large egg yolks
finely grated zest of 2 lemons
1/2 cups plus 2 tablespoons freshly squeezed lemon juice
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees Fahrenheit on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain though a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
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This recipe made the perfect amount of curd to fill 24 cupcakes and flavour the frosting. I used a little too much lemon juice so my curd didn't set very firm but it still tasted great. I'm a firm believer that if you're going to go with a lemon flavoured dessert, go big on the lemon and this curd was nice and tart.
I used the same filling method as I did with these cupcakes. Once again, the filling made it a little messy to eat with just your hands so a fork may be in order.
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