Lemon Cake

What you need:

What you do to make this:

Preheat oven to 350 degrees F.

Grease a 10" baking pan. You can cover the bottom with parchment paper if you want.

In a bowl combine egg yolks and sugar, whisk until light yellow.

Grate lemons to get 1 tsp of zest. Add to yolk mixture.

Squeeze lemons for 1/2 cup juice and add to yolk mixture. Mix well. Add vanilla.

Sift flour and salt in a bowl and add to prepared mixture. Mix well.

Whip eggs in a different bowl. Fold into mixture. Put into baking pan.

Bake 35 minutes or longer until a toothpick inserted in the center comes out clean.

Leave in pan until cool.

What you need:

• 3 large eggs
• 1/3 cup fresh lemon juice (2-3 lemons)*
• 1 tbsp finely shredded lemon zest
• 3/4 cup white sugar
• 4 tbsp unsalted butter; room temperature

What you do:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook, stirring constantly (to prevent curdling), until the mixture becomes thick and reaches 160 degrees F. This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted.

Add the lemon zest and let cool.

It will continue to thicken as it cools.

Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

If you want a lighter curd, whip 1/2 cup of heavy whipping cream and fold into the curd.

*Please do not use bottled lemon juice for this recipe. Room temperature lemons provide more juice and cold lemons are easier to grate. Grate lemons just before using, as the zest will lose moisture if it sits too long.