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Lemon-Thyme Curd Cakes
By L. K. on May 21, 2015 at 5:00 am in
With garden parties galore this time of year, you might find yourself feeling as though you’ve exhausted your repertoire of warm-weather desserts long before the revelry has reached full bloom. Well, fret not, because Healthfully Ever After’s Carlene Thomas is here to share a crowd-pleasing curd cake recipe that’s as bright and lively as spring. She combined zesty citrus with fresh thyme to create a sweetly herbaceous take on the classic English condiment, transforming a basic vanilla confection into a beautiful treat that’s seasonally on point.
Ingredients for Lemon-Thyme Curd (adapted from My Recipes)
♦ 4 large eggs
♦ 3 egg yolks
♦ 1/2 cup of sugar
♦ 3 tablespoons of lemon zest
♦ 1/2 cup of fresh lemon juice
♦ 1 teaspoon of chopped fresh thyme
♦ 6 tablespoons of cold butter, cut into pieces
♦ Pinch of sea salt
Directions for curd
In a double boiler (medium heat), whisk eggs and egg yolks together. Add sugar, lemon zest, lemon juice, and fresh thyme. Whisk for about 7 minutes or until the mixture has thickened. Once thickened, remove from stove and whisk in cubes of butter until butter has melted. Chill curd in fridge by placing it in a bowl with parchment or plastic wrap directly touching the surface.
Vanilla Frosting Ingredients
♦ 6 tablespoons of coconut oil
♦ 1 stick of softened butter
♦ 2 teaspoons of vanilla
♦ 4 cups of sifted powdered sugar
♦ 3 tablespoons of whole milk
Directions for Frosting
In a standing mixer, cream butter and coconut oil together until fluffy. Add in powdered sugar, cup by cup. The mixture will be very dry. Scrape down sides. Add milk and beat on medium until the frosting becomes fluffy again. Add vanilla. Blend until fluffy.
Pair with a white or vanilla cake.
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