Delicate lemon sponge cake and jelly lemon curd are delicious cakes that can be a wonderful option for a festive table. Such biscuit cakes with lemon curd look very solemn, so they may well become an excellent alternative to a festive cake!

Summary

Ingredients

For the lemon biscuit:

• Eggs – 3 pcs.
• Sugar – 180 g
• Wheat flour – 240 g + for preparation of the form
• Baking powder – 7 g
• Salt – 1 pinch
• Water (cold) – 4 tbsp
• Lemon juice – 1 tbsp
• Lemon (zest) – 1 pc.
• Butter – to prepare the mold

For the lemon curd:

• Lemon juice – 115 ml
• Sugar – 110 g
• Starch – 1-2 teaspoon
• Yolks – 4 pcs.
• Lemon (zest) – 1 pc.
• Butter – 60 g
• Instant gelatin – 15 g
• Water – 30 g

For decoration (optional):

• Cranberries – a few berries

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Instructions

1. First, you need to prepare all the ingredients. I needed three lemons with a total weight of 300 g.

   

2. Remove the zest from two lemons. Divide the resulting zest in half: half for the dough and half for the Kurd.
3. Juice the lemons.
4. Strain the lemon juice through a sieve.
5. Measure out 1 tablespoon. a spoonful of juice for the dough and 115 ml for the Kurd.
6. Cook Kurd. To do this, mix lemon juice, granulated sugar, starch, egg yolks, lemon zest, and butter in a saucepan.
7. Put the saucepan over low heat and, stirring with a whisk, bring until thick, but do not let it boil.
8. Cool the finished Kurdish, cover with cling film and refrigerate for 1-2 hours.

   

9. Start making biscuit cakes.
   To do this, separate the yolks from the whites.
10. Add half the sugar to the yolks.
11. Beat the yolks with sugar until froth, gradually adding water and lemon juice.
12. Beat the egg whites with salt, gradually adding in the remaining half of the sugar.
13. Whisk until firm peaks.
14. Combine the yolks whipped with sugar with flour and mix with a mixer.
15. Gradually add whipped egg whites and lemon zest.
16. Stir gently until smooth.

    

17. Turn on the oven to heat up to 180 degrees.
18. Grease the muffin tin and sprinkle with flour. Put the dough into the form’s cells. Bake the biscuits in the oven for about 30 minutes.
19. Remove the prepared muffins from the mold and cool.

    

20. Pour gelatin into 30 g of cold water and leave for 15 minutes. Then heat until the gelatin dissolves, but do not boil.
21. Combine the Kurd with the gelatin, stirring quickly.
22. Layout 2 tablespoon. Kurdish spoons in muffin molds.
23. Put biscuit blanks on top. Refrigerate for 1 hour.
24. Remove sponge cakes with lemon curd from the molds and decorate as you wish.

Enjoy your meal!