I was inspired by the Crepe Cake I found in the Martha Stewart Magazine the other day, and had to make it up for Easter. I used my own crepe recipe, and followed the directions for her Lemon Curd. It turned out delicious, although a little difficult to keep the crepes from sliding out of a nice neat order as I made it. My side view pictures of the finished cake didn't come out on this one… sorry... it was eaten before I got the chance to retake….so perhaps I will make this again and get a few more pics to capture the lovely tower of stacked crepes.
Layer crepes with Lemon Curd filling as follows: a small scoop on each layer, spread evenly, add another crepe and repeat.
You can make the crepes one or two days ahead and store in the refrigerator. I have the link, for my own crepes, which I think are far easier than Martha's, and the the Lemon Curd Mousse recipe is from this link: (Martha Stewart's Meyer Lemon Crepe Cake)
Here is my basic crepe recipe…. an easier version than hers.
Lemon Curd Mousse
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped
1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.
Candied Meyer Lemons
This recipe makes more than enough for the crepe cake, and can be made ahead if lemons are refrigerated in syrup, covered, for up to 3 weeks. You can spoon the leftover candied citrus over yogurt or ice cream.
Makes 2 cups
1 cup sugar
1 cup water
2 Meyer lemons (do not peel) preferably organic, washed well and sliced 1/4 inch thick
1. Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and shimmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
2. Using a slotted spoon, transfer lemons to a wire rack and set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.