Monday, April 5, 2010

Meyer lemon crepe cake

While grocery shopping a few weeks ago I compulsively bought the Martha Stewart Living Easter magazine. As expected, it was filled with design and cooking perfection that is nearly impossible to recreate in the real in point, the directions to build your own plant press...but instead of tossing the mag onto my growing pile of glossies, I decided to conquer the perfect Easter treat, a Meyer Lemon Crepe Cake. With 15 layers of homemade crepes sandwiched between fluffy layers of lemon curd mousse (oh, you make the lemon curd too, no shortcuts here), I thought this would be a great way to use up those meyer lemons I bought on a whim. Meyer lemons are juicier and a bit sweeter than normal lemons, making them perfect for sweeter confections. Although this dessert takes a bit of planning, the outcome is amazing. The mousse makes the cake super light and the creaminess of the whipped cream keeps the taste slightly sweet and not overloaded with sugar.

A few tips for success:
1. Don't strain all of the butter bits out of the crepe batter. When it hits the hot pan, the little drops of butter will provide enough grease to keep your crepe from sticking. No need to keep re-buttering your pan.
2. Don't worry about straining the curd either. The egg whites will froth a lot in the saucepan, making an opaque mousse that would take hours to pass through a sieve.
3. When whipping the heavy cream for the filling and topping, add a half a tablespoon of sugar to sweeten it up a bit.

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