Last night I needed a really sturdy cake filling and in a Martha Stewart video (SHUT IT!!) I saw that she a really nice version that she was putting on a cake. SO i looked it up in her cookbook (again shut up). So I thought, "hey I'll bite." 8 EGG YOLKS! WOOF! But the rest was simple, plus i like just egg whites to eat anyway. Man was it hard. "After thick, stir in salt and butter, once piece at a time". There were 10 pieces of butter, so naturally it got cool before all of the butter dissolved. SO i put it back on the burner on low. It worked. After I put it through the strainer, I HAD to taste test it even before it was chilled (tho it got cool really fast). OMG YUM! It had a very nice balance of sweet and tang which is what youlook for in a lemon curd. Too much sweet and it makes your teeth hurt and it doesnt set up, too much tang and you make a sour face and doesnt make a very good cake filling. SO I put it in the fridge and left it till i was ready for it on the cake.
OFF TOPIC: word to the wise, when making a layer cake DON"T use boxed white cake. Its so light and soft. It will got *CRUMBLE CRUMBLE FALL APART DIE*. So i had to make 2 cakes last night which didnt help my mood because i was fighting a migraine.
Ok i was all set to put the curd on my cake. I put a dam of icing on the corners to keep the curd from squishing out. When i went to stir the curd, it was beautifully thick, creamy and spreadable. Not gross thick but perfect thick. I put as much of it on the cake as I could ( i told you i love this stuff). It stayed perfectly. I had some left over. It took everything in me not to grab a spoon and just eat the rest of it....not that i'm saying I didn't eat some of it :). This stuff was dah bomb. Thats my opinion anyway. We shall see what my co workers think on Wed.
PS For the cake I also made lemon buttercream (just switched out the vanilla extract for lemon extract) and colored it yellow :). its so cute.