Posted on 06/14/2017 5:54:44 PM PDT by Jamestown1630
Sounds divine....lemon cake, lemon butter icing.....
Must have had a lemon curd filling.
Yes?
I don’t think so. I think he just put the same icing between the layers. I just remember it being so LEMONY! Real-tasting lemon. That’s why I thought your blitzing method would work.
I’ve never used the method for anything but lemonade.
Does not seem to accommodate other recipes....lemon cakes, pies, curds, etc.
LEMON POUND CAKE / LEMON CURD CREAM ICING
METHOD Elec/mixer/combine 2-layer size pkg lemon cake mix, 3.4 oz JELL-O Lemon Crème Flavor Instant Pudding, 1-1/4 cups water, 1/2 cup oil, 4 eggs.
Bake in greased/floured 12-cup fluted tube or 10" tube pan 350 deg 50-60 min (pick test). Cool in pan 30 min. Loosen sides w/ knife. Invert onto wire rack. Cool completely. Ice.
ICING Gently stir 10 oz lemon curd into 10.6 oz tub frozen/thawed COOL WHIP Vanilla Whipped Frosting.
That looks wonderful. I want to make it.
Kinda unusual......you rarely see pound cake blanketed in creamy frosting.
I like pound cake, but I have to confess to being a layer-cake lover. I usually eat the sugar around the cake bits, and leave most of the cake ;-)
Lime Curd Macaroon Tart / Serves 8-10
Lime Curd ¼ cup superfine sugar 100g butter, cubed 2 zested limes ½ cup freshly squeezed lime juice 2 tsp plain gelatin 4 eggs, lightly whisked
Combine sugar, butter cubes, 2 zested limes in bain. Ser over hot water (if ater touches bol, sauce separates). Stir/melt over heat. Mix gelatin into lime juice just smooth; add to sugar/butter. Stir/dissolve gelatin over heat; mixture is very hot. Whisk in eggs; continue whisking 5-6 min; thick enough to lightly coat back of wooden spoon. Do not boil. Strain into jar; cool on counter without chilling. Keeps fridged airtight couple of weeks. (To reuse, warm chilled curd to spoonable consistency.)
Macaroon Topping Heat/stir/dissolve cup ea cream/sugar. BTB then offheat mix in cup coconut threads, tsp vanilla. Set aside; keeps fridged 1-2 days.
ASSEMBLY Fill cooked tart pastry w/ cooled lime curd. Top w/ macaroon topping, hand-dollop on evenly. Brown coconut 400 deg 5 min. Chill at least 2 hrs before serving. Remove to counter 15 min before serving.
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Sweet Pastry / enough for three tarts
ING 360g butter, softened ¾ cup sugar 1 egg 3 1/3 cups flour, pinch of salt
Beat butter and sugar fluffy and creamy. Add the egg; beat to combine. Add the flour and the salt and mix until just combined. Lightly flour your hands, then pat the dough (it will be quite soft) into 3 portions. Wrap each portion in waxed paper, chill one for 20 minutes before using for the tart and refrigerate or freeze the other two for later use.
Grease a 27cm diameter loose-bottom tin. Roll out pastry on a sheet of baking paper until it is about 4mm thick, sprinkling with a little flour if needed to prevent sticking. Flip into the tin then press firmly into the base and sides. Remove the baking paper.
Chill 10 min as oven is heating to three25 deg. Line w/parchment; fill baking beans or rice; bake blind 12-15 minutes, or until you can lift out the baking paper and baking beans or rice without it sticking to pastry.
Careful not to overbake the pastry or it will be too dark when cooked for the second time. Return empty case to the oven until pastry is golden and crisp (another 10 minutes). Allow to cool.
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