Mini Lemon Curd Cakes

Mini Lemon Curd Cakes
Lemon Curd or Lemon Cream. Tasty, soft and smooth texture. With an intense aroma of lemon or lime. Made with whole eggs or just yolks, lemon juice and zest and little butter for more velvety texture. Often replaces, in many desserts, the pastry cream.
Here used with the whipped cream to fill delicious, small, individual cakes with festive view and romantic style.
work: 1h:00′ time: 1h:40′ difficult:

Mini Lemon Curd Cakes

Ingredients (4 servings)

  • 200g (7.1 oz) yogurt, strained
  • 80g (2.8 oz) olive oil
  • 210g (7.4 oz) sugar
  • 1 orange, juice and zest
  • 2 eggs
  • 200g (7.1 oz) flour
  • 1½ tsp baking powder
  • salt, a pinch
  • 200g (7.1 oz) sour cream
  • 1 tbsp icing sugar
In mixer bowl, add the yogurt, sugar, olive oil and orange zest.
Whisk vigorously for a while.
Beating slowly add the orange juice and one by one the eggs.
Beat for 1'-2'.
Mix the flour with baking powder and salt.
Sieve flour over the mixture of the bowl in portions. Mix with a spatula and gently just to incorporate the flour. Not too much stiring.
In a baking pan with Ø33cm (1 ft, 1 in) lay a nonstick paper and oil lightly. Pour the cake batter and bake in a preheated oven at 175°C (347°F, Gas 3.9) for 35'-40'. When ready, remove to cool well onto a rack.
Before you prepare the lemon cream, whip the cream with the icing sugar to stiff whipped cream. Refrigerate until you need it.

Lemon Curd

  • 100g (3.5 oz) lemon juice and the zest from one lemon
  • 150g (3.9 oz) sugar
  • 3 eggs
  • 40g (1.4 oz) butter
In a small saucepan add the sugar, lemon juice and eggs. Place it on top of another pot, in which we put water.
Turn on the stove over medium-high heat. Mix with a whisk constantly until it starts to slowly heat up and thicken.
This will keep about 10'. The temperature of the cream should rise to 70°C (158°F).
You have near a bowl and into that a colander. When the cream thickens, strain it.
If it gets difficult to go through the strainer, you can help by stirring with a spoon.
This stage should not be omitted in order to have a velvety cream. In the colander they are left some thick debris.
In lemon curd, add the butter and lemon zest. Mix well, cover with a transparent film in contact with the cream and let it cool.
You can prepare the lemon curd the day before.


With coup pat Ø8cm cut round disks from th cake. You need 8 such disks.
In a dish put a disk as base and on top make a circle with whipped cream, passing by the horn and in the center put a piece of lemon cream. Above this we put another tray and cover for topcoat with whipped cream.
Decorate with what we like.
Mini Lemon Curd Cakes Mini Lemon Curd Cakes Mini Lemon Curd Cakes
If we want to bake a cake in a single form, to cut it in half, and to give it the form of a torte.
We do not throw away the small pieces of cake left over. We can make triffle with these putting layers of materials that we have.
If there is leftover lemon cream put it in jars in the fridge, kept for a week. Used in small cakes, tarts and crepes or if you are English, you can the brush on toast or scones, instead of jam for afternoon tea!

Author Zambia Sifaki