Tuesday, December 4, 2012

Catching up: Isaac's real birthday

Isaac's birthday fell on a Sunday this year, so we had a small celebration that evening.  After all, he was still buzzing from the awesomeness of his Star Wars party from the day before.  He had originally asked for a chocolate chocolate lemon cake (nope, not a typo).  I managed to convince him to split up the flavors and have chocolate frosted cupcakes for his birthday party and a lemon cake for his birthday.  As has been tradition since last year, I've frosted his cake simply and let him go nuts with the sprinkles.

The cake is a simple lemon cake with a lemon Italian meringue buttercream frosting.  I decided fairly at the last minute to make a lemon curd for the filling and am really glad I did - it was the best part of the cake!  Brightly lemony and just sweet enough to balance the pucker (you could add up to a half cup more sugar if you like your curds on the sweet side, but I thought it was the perfect amount).  And for those of you with a Vitamix or Blendtec blender, I have the best thing in the world for you if you like lemon curd.  I'm pretty sure it actually can't get any easier to make than this.  Are you ready for it?

Lemon Curd
3 lemons
1 cup sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Throw all the ingredients (yes, all!) into your blender.  Cover and turn gradually from low to high speed like you're making a smoothie.  Let it rip on high speed for about 6 minutes or until the mixture thickens and is hot.  Keep an eye on it around the 5-minute mark and turn it off as soon as you see it thicken (blending too long will cook the eggs too much).  You may have to turn the blender off for a moment to check it with your finger. 

Adapted from The Barefoot Contessa Cookbook

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