This recipe for a lemon curd is simply a smaller batch of an earlier recipe, making about half the amount. I had similar difficulties as the first time I did it, but in the end it came out well. After 2 hours, the curd was as I would expect: shiny, a nice consistently and lemony.
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Lemon Buttercream (Version 2)
Lemon Swiss buttercream. Oh, the difficulties I had when making this recipe the first time for the larger batch. Succinctly, it was my first time making buttercream with egg whites and the result was a very runny and lumpy mixture. Not pleasant. Fortunately, with helpful comments and suggestions from Anna and other readers, I tried this recipe again, which is simply a smaller batch. I don’t know if it is the new stand mixer, increased patience on my part or the fact that I had your tips in mind, but the result was a heavenly, fluffy, spreadable and lemony Swiss buttercream. Pure delight.
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Lemon Meringue Pie
This weekend I had my family, consisting of my parents and my two younger sisters, over for diner. In an attempt to reconcile my mom with my food and baked goods (she is admittedly not a huge fan of homemade goods), I decided to make the lemon meringue pie in Anna’s cookbook. This was perhaps a risky endeavour, as my mom adores lemon pie and would thus be an honest critic, and also… I do not like lemon pie (gasp!!).
Read MoreSpringtime Lemon Wedding Cake With Fondant
Yield: a 6- and 9-inch 2-tier round cake Recipe: 37/200 “Back to Baking”, pp. 178 As mentioned in my previous two posts, I made a triple-layer lemon cake for my mom this mother’s day. I say triple-layer not because of the physical cake layers, but rather because the cake is composed of three…
Read MoreLemon Buttercream
I really enjoy buttercream. Used to frost cakes, cupcakes or even to separate and fill the layers in a cake, it is both sweet and rich. Nonetheless, I have only ever made vanilla or chocolate buttercream, with slight variations at times. Lemon buttercream was a first for me. More than that, it was the first time I made buttercream with egg whites as opposed to butter and icing sugar. I was so unsure about the ingredients that I double-, no triple-, checked the ingredients and instructions to make sure that it was indeed a recipe for buttercream composed of plain white sugar and egg whites.
Read MoreLemon Curd
If you read my previous post, you will know that I am not a big fan of custard or similar textures. I have however learned to be more open-minded about custard since I actually quite enjoyed it in the classic fruit-flan tart I made a while back. I needed to make this particular recipe because I was making the lemon cake for mother’s day. This recipe looked pretty straightforward. Whisk the ingredients together, whisk over a water bath and then whisk in the butter. A nice 20 minutes. However, I don’t know what happened but my curd took almost an hour to make!
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Valerie 