Lemon Curd Mini Bundt Cakes

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1 package DYB? Lemon Cream Cake
Lemon Curd (recipe to follow)

Prepare cream cake as directed and spoon into mini bundt pan, add a dollop of lemon curd to the center before baking. Preheat oven to 350*, bake for 20 to 30 minutes. Remove from oven and let cool 5 minutes in pan. Remove from pan to wire rack and cool completely. Sprinkle with powdered sugar if desired.

Lemon Curd:

8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
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 on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through 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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