Whitesburg KY
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Slow down this summer




 

 

This easy recipe for slow-cooker Lemon Curd Cake is the perfect way to avoid using your oven on a hot summer day.

SLOW-COOKED
LEMON CURD CAKE
The center of this cake is bursting with gooey lemon curd and is
soft like a chocolate lava or molten
cake. Lining the slow cooker with
aluminum foil before adding your
ingredients will make removing
the cake and clean up much easier.
Fresh lemon zest adds lots of flavor
to this recipe and you can candy
the rest of the lemon (see recipe
below) while the cake is cooking.
Use the slices as a decoration and

the remaining syrup for drinks!

2 (10 ounce) jars lemon curd
1 (12 ounce) can evaporated
milk
Vegetable cooking spray
1 teaspoon lemon zest
1 1/2 cups self-rising flour
2/3 cup sugar
1/2 cup melted butter
1/2 cup half-and-half
1 teaspoon vanilla extract
Powdered sugar
1/4 cup toasted almond slices
Candied Lemon Slices (recipe
follows)
1. Whisk together the lemon
curd and evaporated milk. Line
the bottom and sides of a 6-quart
slow cooker with aluminum foil,
allowing 2 to 3 inches to extend

over sides. Lightly grease foil with
cooking spray.
2. Using a zester, grater or vegetable peeler, peel the skin off the
lemon (try not to get the white
part, or pith, which is bitter). Slice
the peels into thinner strips.
3. Combine the lemon zest,
flour, sugar, butter, half and half,
and vanilla extract, and whisk
until smooth. Pour flour mixture
into slow cooker. Pour lemon curd
mixture on top. Cover and cook on
HIGH for 2 hours.
4. After 2 hours, turn off the
slow cooker. Leave cake in and
covered for 15 minutes.
5. Remove lid, and cool completely. The center of the cake will
be soft. Carefully lift cake from
slow cooker, using foil sides as

handles. Dust cake with powdered
sugar and decorate servings with
toasted almonds and candied
lemon slices, if desired.

CANDIED LEMON SLICES

Candied lemon slices are a
beautiful garnish and make tasty
snacks. They’re the perfect way to
use lemons that have had the zest
removed.

2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
3/4 cup water

1. Cut lemons into 1/8-inchthick rounds; discard seeds. Stir together sugar, lemon juice and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14- 16 minutes or until slightly translucent and rinds are softened.

2. Remove from heat. Using tongs, place slices in a single layer in a wax paper-lined jelly-roll pan.

3. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days. Reserve syrup for adding to ice tea, punch or making lemonade.


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