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anuu1
1 year ago
Seeing as how I have a Meyer lemon tree right outside my front door, I make a triple batch of lemon curd way, way too many times a year. It's great as a filling and topping for a Meyer lemon cake. Or just on a spoon.
lover20989087
1 year ago
Prepare. Preheat your oven to 350ºF, then line a 9×9 baking pan with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together all of the dry ingredients.
Mix the wet ingredients. In a separate bowl, combine the eggs, milk, banana, and oil.
Combine the wet and dry ingredients. Beat the wet ingredients into the dry ingredients until a thick batter forms.
Swirl. Transfer half of the cake batter to the baking pan. Whisk together the filling ingredients and sprinkle it on top of the batter. Top with the rest of the batter and swirl with a butter knife or toothpick.
Make the crumbs. Beat together the crumb ingredients in a small bowl until they reach a sandy texture.
Add the topping. Sprinkle the topping mixture evenly over the top of the cake.
Bake. Place the pan in the center of the oven and bake for 35 to 38 minutes, or until a cake tester inserted into the middle comes out clean.
Prepare. Preheat your oven to 350ºF, then line a 9×9 baking pan with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together all of the dry ingredients.
Mix the wet ingredients. In a separate bowl, combine the eggs, milk, banana, and oil.
Combine the wet and dry ingredients. Beat the wet ingredients into the dry ingredients until a thick batter forms.
Swirl. Transfer half of the cake batter to the baking pan. Whisk together the filling ingredients and sprinkle it on top of the batter. Top with the rest of the batter and swirl with a butter knife or toothpick.
Make the crumbs. Beat together the crumb ingredients in a small bowl until they reach a sandy texture.
Add the topping. Sprinkle the topping mixture evenly over the top of the cake.
Bake. Place the pan in the center of the oven and bake for 35 to 38 minutes, or until a cake tester inserted into the middle comes out clean.
Lemon Curd
4 tsp grated lemon zest (yellow part only, no pith)
2/3 cup lemon juice
5 eggs
1 cup sugar
1 stick melted butter
In blender, blend first 4 ingredients till smooth then add melted butter and blend till incorporated. Transfer to saucepan and cook over medium heat stirring constantly till it thickens and bubbles, about 5 minutes. Take off heat and transfer to jars or other container.
1 batch makes 3 1/2 pint jars. It's just as easy to make a double or triple batch as it is to make 1.