LEMON CURD FILLED CAKE RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins.
• Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel.
• Slowly beat in the eggs, one at a time, until the mixture is well combined.
• Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.
• Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.
• While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat.
• Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.
• Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon.
• Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.
• For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.
• Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar.

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.