So for Easter brunch this year I decided to make this Meyer Lemon Crepe cake from Martha Stewart. SO unbelievably delicious. It sounds labor intensive, and it is a little bit, but if you manage you time well and your tasks, this dessert is totally doable in an afternoon. I made this the night before Easter and it came out great. The crepe recipe yielded more crepes than I needed for the cake, so I used those to make breakfast crepes for the morning after! The curd is a bit time consuming to make the way the Martha Stewart website says to make it. Vitamix has a recipe for lemon curd you can do in their blender if you have a vitamix. Or, to save even more time, you can also buy the Dickinsons Lemon Curd from the grocery store and it tastes delicious, just make sure you stir and soften it before you fold in the whipped cream, otherwise you get great big chunks of lemon curd in your bites.
Here are the ingredients and directions from the Martha Stewart Website:
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 3 large eggs, room temperature
- 1/2 tablespoon pure vanilla extract
- 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
- Meyer Lemon Curd Mousse
- 1/4 cup heavy cream, whipped
- Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
- Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
- Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
- Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
- 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
- 1 tablespoon cold water
- 4 large eggs plus 6 large yolks
- 1 cup sugar
- 1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup heavy cream, whipped
- Sprinkle gelatin over water; let stand until softened, about 5 minutes.
- Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
- Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
- Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.