AuthorCake & Icing from Betty Crocker ][ Curd from Joy of Baking
Ingredients
Cake:
1box yellow cake mix
1/2cupwater
1/2cupdry champagne {I used Korbel Brut}
1//2cupvegetable oil
3eggs
1teaspoonsgrated lemon peel {about 1 lemon}
Lemon Curd Filling:
3large eggs
3/4cupgranulated white sugar
1/3cupfresh lemon juice2 lemons – DO NOT use bottled lemon juice!
4tablespoonsunsalted butterroom temperature
1tablespoonlemon zest {about 2 lemons}
1tablespoonsour cream
Icing:
2cupspowdered sugar
2tablespoonsbuttermelted
3tablespoonsfresh lemon juice
Instructions
Cake:
Heat oven to 350 degrees F. Line a 13″ x 9″ baking pan with foil and coat with non-stick cooking spray.
Beat together cake mix, water, champagne, oil, and eggs. Once combined, stir in 2 teaspoons lemon zest. Pour into pan.
Bake for 17 to 23 minutes, or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour {or refrigerate overnight}.
Take cake out of freezer, remove cake from pan using foil. Using a knife, level the top of the cake. Cut the cake in half horizontally so the cake has 2 layers.
Filling:
In stainless steel or glass 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 become thick (like sour cream or hollandaise sauce). This will take about 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. The lemon curd will continue to thicken as it cools. Cover immediately – so a skin doesn't form.
Once curd thickens and cools mix 1/4 cup curd with sour cream until combined and smooth.
Icing:
In a medium bowl, mix powdered sugar, melted butter, and lemon juice until well blended.
Assembly:
Cut out 24 circles from the sheet cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake. Top with sprinkles if desired, or lemon peel curls.