That my darlings is homemade lemon curd on top of the crumb cake.
I had a nearly overly ambitious baking moment and made this cake from a Southern Living recipe. I have never made lemon curd before but I will again. It is like lemon meringue pie filling only more luscious. I felt proud and accomplished after making the lemon curd. We are having lemon curd on biscuits for breakfast tomorrow.
Pride comes before a fall.
The cake recipe almost exhausted me. For what amounts to a coffee cake there is an extraordinary amount of fiddling with eggs and such. But it is all worth it for the end result. The lemon curd is dolloped on the batter and you swirl it through with a knife. Then a crumb topping is applied.
The folded egg whites make it rise beautifully.
Next time I will cut it while it is hot. I had remarkable restraint and did not cut it until our Bible study on Friday night. It is delicious and full of citrus flavor. The cake tastes like a sour cream pound cake recipe that I have been baking for over thirty years.
You can click on the cake and lemon curd recipe here.
I made the lemon curd one day and the cake the next day.
Lemon curd last for two weeks refrigerated.
You can make the cake without the lemon curd if you wish.
The lemon curd also can be added to cheese cake,
biscuits, scones, and many other desserts.
What is your favorite lemon dessert?
joy and peace