This sweet and creamy lemon curd cake in the shape of a cloud is an easy summer dessert that can be made without baking, if needed.


1. Preheat oven to 350ºF. You will need 1.5 cups of vanilla wafer crumbs (or graham crackers) for the crust. Use a food processor or rolling pin to crush the wafers, making sure the crumb is very fine and even. Add 2 tablespoons of sugar and 6 tablespoons of melted butter.

2. Stir (or pulse in food processor) until butter, sugar, and crumbs are well combined.

3. Press the crumb mixture into a 9-inch cake pan and use a flat-bottomed glass to really compress the mixture. Bake the crust in the preheated oven for 10 minutes (this helps the crust solidify), then transfer to the refrigerator to cool.

4. Next, grate and squeeze the lemons. You will need ½ cup of lemon juice and about 1 tablespoon of zest. That equates to about 2-3 lemons of juice and 1 lemon of zest. If you have leftover lemon that hasn’t been squeezed, you can cut it into slices and use it as a garnish for the cake.

5. Add a 14 oz. can of sweetened condensed milk in a bowl and mix ½ cup of lemon juice, 1 tablespoon of lemon zest and 1 teaspoon of vanilla extract.

6. Beat 1 cup heavy whipping cream until stiff peaks form. Add ¼ of the lemon and sweetened condensed milk mixture to the whipping cream and fold gently until just combined. Repeat adding ¼ of the lemon mixture at a time, until everything has been incorporated into the whipped cream.

7. Once all the lemon mixture has been incorporated into the whipping cream, it should still be very light, fluffy, and creamy.

8. Pour the lemon curd filling into the base of the cake (I had a little extra zest, so I added it on top as well). Refrigerate until completely cold (about 2 hours). You can also freeze it if you want it to be more solid.

Cut the cake into eight pieces and serve.


Porción 1 rebanada Calorías: 462 kcal, Carbohidratos: 49 g, Proteínas: 6 g, Grasas: 28 g, Sodio: 244 mg, Fibra: 1 g

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