Martha Stewart's Meyer Lemon Crepe Cake
A Martha Stewart masterpiece that any sweet lover can make.
This elegant dessert is easier to prepare than you might think. You can make the crepes one day ahead and store in the refrigerator.
Makes 10 to 12 Servings
Ingredients for crepes:
3/4 cup all purpose flour
1/2 cupcake sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted plus more, melted for pan
Meyer Lemon Curd Mousse (recipe follows)
1/4 cup heavy cream, whipped
Candied Meyer Lemons (optional; recipe follows)
1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
2. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium, heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
3. Slide crepe onto overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
4. Place 1 crepe on a flat serving dish. Spread about ¼ cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
5. Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
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.
As a final note, I did make this crepe cake... It was so good. The kids loved it, and have asked for it to be made again. I did later make a chocolate Nutella Crepe Cake, which was really good as well... although honestly, I liked the lemon one the best, and it seemed to hold together a little better than the Nutella Crepe cake. Anyhow... give it a try you'll love it.