Sunday, February 20, 2011
Meyer Lemon Crown Cake
This week Heavenly Bakers had a free choice week so I decided on this beauty. A few factors helped me make this choice.
1. My Mom was coming home from Dubai so I needed a non-chocolate treat to welcome her home.
2. Meyer Lemons are still ready available and my Dad just bought me a bag to play with. If you haven't tried these yet, try them! My sister made lemon bars with them and OH MY GOODNESS!!!
3. I have always wanted to make Lady Fingers from scratch.
So with all these reasons backing me, I started the process. The Lady Fingers were a snap. I don't know why I was so intimidated. I know I could use a little more practice piping them but I thought they looked decent. I baked two sheets at a time and one of them got a little darker but they did not burn so I used them. Then I moved on to the lemon curd. I used the double boiler method and the result was a creamy curd with not a curdle in sight. I added a little extra zest (because I really like it). Then I cooled the curd over ice and mixed it into the whipped cream. I poured the cream into my prepared Lady Finger lined mold and into the freezer it went. The next day, I topped the cake with meringue and torched it with my mini blow torch.
This cake was a pleasure from start to finish. It was easy to assemble and one of my sisters said that this was her favorite dessert I have ever made!! I have to admit that I was a little flattered. I have great cheerleaders!