Lemon Curd Cake

This is one of my banquet favorites.  It is easy to make, holds and freezes very well and, can be made in almost any shape you can imagine and has a light a fluffy texture that melts in your mouth.  I used meyer lemons as they were in season, but any fruit that can be juiced can be used, though i find the high acid of citrus to help cut the sweetness of the sugar and the cloying of the butter and cream.

Lemon Curd Cake
Yield: 2# Light Curd

Light Lemon Curd
9oz Butter
9oz Superfine (6X) Sugar
9oz Lemon Juice
2/3oz Lemon Zest
9oz Egg Yolks

1 Cup Heavy Cream

1. Over medium heat, bring a pot of water to a boil and reduce to a simmer.  Place a glass or metal bowl over the pot to form a double boiler.
2. Whip the heavy cream to soft peaks and reserve in the refrigerator to finish the curd.
3. While double boiler is coming to temperature, dice 1/2 of your butter into 1/2 inch cubes and refrigerate.
3. While you are whisking, put the remaining 1/2 of the butter, the remaining 1/2 of the sugar, and the lemon juice in a small sauce pan and bring to a boil, stirring occasionally.
4. Add your egg yolks and 1/2 of the sugar to the double boiler and add a few tablespoons of the lemon juice mixture into it at a time, stirring to incorporate before the next addition (a process called tempering).
5.  When all of the ingredients are combined, continue stirring the curd until it has thickened to a heavy nappe, or when you can run your finger across the back of a wooden spoon and the line through the curd does not go away, about the consistency of a light pudding.
6. Remove from the heat and stir in the cubed butter a few cubes at a time, fully melting between each addition.  Cool over an ice bath stirring occasionally to keep a skin from forming on the top of the custard.  When cooled to room temperature, fold in the whipped cream and refrigerate for 30 minutes to stabilize.
7. fill you molds and layer with thin layers of chiffon cake or even shortbread cookies.  Place your molds in the freezer for two hours or indefinitely.  remove from the molds and plate, allow to defrost before serving.