Tag Archives: Meyer

Lemon olive oil cake with honey buttercream

So.  Lemon curd straight from the spoon is nice.  But you know what’s even better?  Putting it in a cake.

Oh, I’m sorry.  Make that a lemon olive oil cake filled with lemon curd and frosted with honey buttercream.

I know, right?

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Lemon curd

Hello, lemon curd.  Fresh, familiar, decadent, springy.  I like you very much.

I’m still relatively new to making custards, but curd is a cakewalk even for a newbie like me.  It’s fruit juice or puree, sugar, butter, eggs, cooked gently until thick and glossy.  This is the lemon inside a lemon danish; the sunny yellow spread on top of a scone; the gooey-soft filling between the layers of a cake.

This lemon curd is rich and luxe, and a little goes a long way.  It looks adorable in a glass jar, and goes down smoothly enough to be downright dangerous.

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