Lemon curd was not really my favorite, and to be honest, I tried to make it by my self and I hate the taste. My lemon curd always has a hint of eggy taste and it was such a turn off. I tried 3 times, and none of them were really successfully, which probably because I did it the wrong way. But somehow I really had the urge to make it, so I keep looking and I found a short cut: Egg-less Lemon Curd!
I found this recipe and it looked promising, so I used this to make my Lavender Lemon Meringue Cake.
The combination of the lavender and lemon is perfect, the sponge cake itself is very soft, fragrant and light. Again I used Donna Hay recipe and did some modification to it. And the lemon curd? Well, no egg, no eggy taste.. It is very refreshing, less rich and very lemony. It compliments the sweet and rich taste from the meringue. So I might make lemon cake again with some other combination ;).
Things you need :
- Zest of 1 lemon
- 118 gr fresh lemon juice
- 60 gr water
- 150 gr Sugar
- 2 Tbsp Corn Starch
- 1 pinch Salt
- 60 gr Milk
- 1 Tbsp Unsalted Butter
- 100 gr plain flour
- 1/2 tsp baking powder
- 4 eggs
- 110 gr caster sugar
- 1 tsp lavender
- 2 tbsp milk
- 75 gr unsalted butter, melted, cooled
- 125 gr cream
- 1/2 tsb sugar
- 10 tsp. Meringue powder
- 10 tbsp. of water
- 225 gr caster sugar and 56 gr caster sugar (put separately)
- 1/4 cup water
Things you need to do:
Make the lemon curd. Grate the lemon skin and juice the lemons.
Put the lemon zest, juice, water, sugar, salt and corn starch in a big bowl and mix until well combined.
Pour the lemon in a sauce pan and cook if for a while until boiling. Keep whisking while you are doing it. It will become a smooth clear mixture.
Add the milk, one spoonful at a time and whisk thoroughly after each addition.
Put in the butter and beat well until all the butter has melted and is incorporated into the lemon curd. At this stage you can add 1 drop of yellow coloring to make it more yellow and mix it well.
Let cool slightly. Lemon curd will thicken as it cools down. Set aside.
Make the cake. Preheat oven to 180 C. Lightly greased two 6” inch round pan with butter.
Sift the flour and baking powder, three times and set aside. Place the eggs and sugar in high speed mixer. Whisk it until it is thick, pale and tripled in volume.
Heat the milk in a microwave for 30 s, or until almost boiling. Take it out from the microwave, and put in the lavender. Mix it and let it steep for 10 mins. Strain the lavender and put the milk in a small bowl. Pour in the butter into the lavender milk, mix and set aside.
Take 1 cup of the egg mixture and put it into the milk, mix well. Set aside. Sift half of the flour mixture over the egg mixture and fold to combine. Repeat the remaining flour (you have to be very gentle when folding, so you can keep the fluffy volume). Put in the milk mixture into the batter and fold gently.
Divide the mixture between the thins and bake for 16-18 mins or until the cake are springy to touch and come away from the sides of the tins. Remove the cakes from the tins and let it cool completely.
Make the meringue. In a clean mixing bowl mix the Meringue powder with the 10 tbs. of water.
After about 2 minutes start adding the 56 gr of sugar slowly. Once all the sugar is in turn the mixer up and whisk on high for about 5 minutes.
Simultaneously, place the 1/4 cup of water water and the rest of the sugar in a heavy bottom pan and bring to boil on medium heat. Use a candy thermometer for this. Once you reach the temperature of 135 C your sugar syrup is ready.
With the mixer running on low, start pouring the sugar syrup into the mixing bowl slowly. Pour between the whisk and the bowl because if the syrup pours on the cold whisk or cold bowl it will crystallize.
Once all the syrup is in, turn the mixture on high and whisk unit it is glossy and stiff. Set aside.
Putting it together. Take one of the cake and trim it to a neater shape. But if you want to avoid the hassle, take it as it is, no trimming is needed.
In a small bowl, take 2 tbsp of the lemon curd, mix it with 2 tbsp of water and 3 tsp of limoncello liqueur. Spread the mixture over the 2 cakes, to moist them a bit and give a hint of lemon liqueur. You can skip the steps too if you want.
Generously spread the lemon curd over the cake. Then take the other cake, put it on top of the first cake. Now, the fun part, spread the meringue generously to cover the cake, do it as you like. You can be neat or messy, it doesn’t matter.
Once you are done, blow torch the meringue and decorate it with a slice of lemon and pistachio brittle.
Enjoy the cake with a cup of hot black tea!