Lemon Curd Cake

By Tonya_Speed

Ingredients

• 3 cups sugar, divided
• 4 teaspoons cornstarch
• 1 cup lemon juice
• 4 eggs
• 4 egg yolks
• 2 sticks butter, softened and divided
• Non aerosol cooking spray
• 3-4 cups shortbread cookies, crushed (need 2 cups crushed)
• 5 tablespoons water
• 4 teaspoons unflavored gelatin
• 6 egg whites
• 1 1/2 cups whipping cream, chilled
• 1 lemon, quartered and thinly sliced

Details

Servings 12
Adapted from savingdinner.com

Preparation

Step 1

Mix 1 1/4 cups sugar and cornstarch in large saucepan. Slowly add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add 1 1/2 sticks butter.
Whisk over medium heat until curd thickens and boils, or about 12 minutes. Pour lemon curd into medium bowl. Cover with plastic wrap and refrigerate at least 6 hours. Be sure to get plastic wrap on the surface of the lemon curd to help prevent it from forming a skin.
Preheat oven to 350 degrees. Grease the sides and bottom of springform pan. Mix two cups cookie crumbs and remaining butter in a bowl. Press cookie crumb mixture into bottom of springform pan. Bake crust for 15 minutes or until lightly browned. Cool.
Pour water in saucepan. Sprinkle on gelatin and let stand 15 minutes. While gelatin is softening, divide lemon curd. Place 3/4 cup in sauce pan over medium heat and remaining lemon curd in a large mixing bowl.
Stir gelatin mixture over medium-low heat until dissolved but do not boil.
Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin curd mixture into curd in large bowl.
Beat egg whites in medium bowl until soft peaks form. Slowly add sugar, beating until whites are stiff and glossy white. Gently fold 1/3 whites into curd mixture. Repeat two more times until whites are incorporated.
Beat cream in another medium bowl until peaks form. Fold into egg white curd mixture in 3 additions. Pour mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover with plastic wrap being careful to have plastic touch surface and chill mousse cake, reserved mousse, and remaining curd overnight.
Loosen cake before removing pan sides. Gently spread 3/4 cup of remaining curd over cake. Place reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Arrange lemon slices between rosettes. Keep cake chilled until ready to serve.