Ingredients
Curd
- 8 large egg yolks
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (packed) grated lemon peel
- 1/8 teaspoon salt
Pistachio crunch
- 2/3 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup water
- 1/2 teaspoon baking soda
- 1 cup natural unsalted pistachios (about 5 ounces)
Frosting
- 2 1/2 cups chilled whipping cream, divided
- 8 ounces high-quality white chocolate, chopped
- 1/8 teaspoon salt
Cake
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 2 cups sugar, divided
- 1 tablespoon vanilla extract
- 2 teaspoons grated lemon peel
- 1 1/2 cups whole milk
- 8 large egg whites
Description
Lemon Curd Separates The Layers Of This Fine-crumbed, Very-special-occasion Cake.
Bon Appetit Magazine
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