Lemon zest: an essential ingredient for "The Perfect Party Cake"
The zest is rubbed into the sugar until fragant, mmmmm, I love that part!
Three layers of cake, spread with tangy lemon curd (see recipe below) and sliced strawberries wrapped in whipped cream.
Chantal's Creamy Lemon Curd
Zest and juice of 1 large lemon
1/2C sugar, more or less to taste
10T unsalted butter, room temperature
1. In a heatproof bowl (that can be set over a pan of water) whisk together first 3 ingredients.
2. Set bowl over a pan of simmering water and whisk continuously until the mixture has thickened (about 10 minutes).
3. Strain mixture into blender cup and allow to cool for 5 minutes. Cover blender and turn on medium-high speed, add the pieces of butter bit by bit, wait a while after each addition before making the next. Once all the butter is added, pour into a clean bowl and press a piece of plastic directly on the surface of the curd to prevent a skin from forming (at this point, you may add some more lemon zest if you like having zest in your final product). Chill until ready to use.