Lemon Curd Layer Cake From The Ginger White Cookbook
Ingredients
- 2 sticks unsalted butter, softened, plus extra for greasing
- 1 1/8 cups superfine sugar
- Finely grated zest of 2 lemons
- 4 free-range eggs at room temperature, beaten
- 1 3/4 cups self-rising flour
- Powdered sugar, for dusting
- Strawberries or blueberries, for decoration
- For the curd filling:
- 3 large free-range egg yolks
- 1/2 cup superfine sugar
- Finely grated zest of 3 lemons and 1/3 cup lemon juice
- 1/2 stick unsalted butter
Instructions
Lemon Curd Layer Cake From 'The Ginger & White Cookbook' serves 8 original recipe by Serious Eats.
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