Meyer Lemon Icebox Cake and Meyer Lemon Curd

While Kristin was in Vegas she found a jar of lemon curd at William Sonoma for 14.00. I thought that price was outrageous so I found a recipe on the internet for the lemon curd and also for a lemon ice box torte. Here is her blog on the recipe:

Earlier this week, I made the following Meyer Lemon Icebox Cake. I finally found a grocery store in town that carries three varieties of Meyer Lemon Curd (a small jar for ~$3, which is obviously much cheaper than the Williams Sonoma alternative I started with, priced at a whopping $14).

The cake was very good, and both refreshing and light. After assembling the layers, the cake requires 24 hours of refrigeration before serving, which was annoying (who wants to wait that long to eat dessert?). When I finally delved into the soft layers, I was pleasantly surprised by the flavor and smoothness, although in hindsight, I think I would skip the extra dollops of Meyer Lemon. Between the lemon wafers and lemon flavored whipping cream, there seems to be more than enough lemon flavor. But other than that, this recipe is definitely a keeper and an ideal choice for a summer soire. Enjoy!

Meyer Lemon Icebox Cake (from norecipes.com)

An icebox “cake” is actually cookies layered with cream. In this case I use lemon wafer cookies I got at Whole Foods, Meyer lemon curd, and lemon cream. Left in the fridge overnight, the wafers absorb liquid out of the creme and take on a firm cake-like texture without getting mushy. For being relatively simple, this is actually one of my favorite desserts. Here’s my take on this classic.

-1 1/2 C heavy whipping cream

-3/4 C Meyer Lemon Curd to mix with the cream

-3/4 C Meyer Lemon Curd to layer1 box vanilla or lemon wafers

-Whip the cream until soft peaks form. Add 3/4 cup lemon curd to the cream and fold it in gently with a rubber spatula.

-In a 8 x 8 square baking dish or other suitable vessel, put down 1/3 of the cream and spread it around. Then put down a layer of wafers smearing the tops of each one with a good dollop of lemon curd. Repeat, finishing with a layer of cream.

-Cover and refrigerate for 24 hours before serving.

If you can't find Meyer Lemon Curd at your grocery store is the recipe:
Meyer Lemon Curd

1 stick unsalted butter (1/4 lbs
2-3 Meyer lemons zested
1/2 C Meyer lemon juice
3/4 C sugar
2 extra large eggs separated

Drop the whole stick of butter into a heavy bottomed saucepan over low heat and let it melt (the pan should be just warm enough to melt the butter). Once it's mostly melted turn off the heat.
In a medium bowl, add the sugar and zest a few lemons into it. Then squeeze about 1/2 C of juice and add it to the sugar.

Separate the eggs, dropping the yolks into the pot of melted (but not hot) butter and the whites into the sugar mixture.

Whisk the yolks and butter together until well combined. Then take the whisk to the sugar mixture until well combined. Pour the sugar mixture into the pot with the butter and whisk it all together.

Turn the heat back on to low and use a heat-proof silicon spatula to constantly stir the mixture, scrapping the bottom and sides of the pan to make sure nothing burns. If you have an instant read thermometer, just get the temp up to 170 degrees and you should be golden. Otherwise, just keep stirring until the curd thickens enough to coat the spatula. Make sure you don't over cook it!