Lemon Torte– An interesting recipe

Here’s an impressive dessert recipe using a boxed cake mix and homemade lemon curd.

Some people are intimidated by a cooked pudding like the lemon curd, but I worked on the recipe to make it fool-proof.

Give it a try!

Lemon Torte

Serves 10 – 12

For the cake:

• 1 18.25-oz box yellow cake mix

• 1 cup whole milk

• 1 stick butter (8 tablespoons), melted

• 3 large eggs

• 2 teaspoons pure vanilla extract

For the lemon curd:

• 3 large eggs

• 1 egg yolk

• 1 cup sugar

• 1 cup cornstarch

• Pinch salt

• 1 cup water

• 1 cup freshly squeezed lemon juice

• 2 tablespoons unsalted butter

• 2 teaspoons finely grated zest (from 1Ú2 large lemon)

Garnish

• 1 pint heavy whipping cream, whipped

• Fresh raspberries

To make cake

Preheat oven to 350 degrees. Grease and flour two nine-inch round cake pans.

Pour cake mix, milk, butter, eggs, and vanilla into a large mixing bowl. Beat with an electric mixer on low speed for 1 minute, then scrape down sides of bowl.

Mix at medium speed for 2 minutes longer until batter is thick.

Divide batter equally between the two pans and spread top evenly with a spatula.

Bake for 26-29 minutes or until cake springs back when lightly touched and starts pulling away from the sides of the pan.

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